Orange Almond Buttermilk Scones

Yield: 20 scones

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, chilled and cut into small pieces
• 1 (7 ounce) roll almond paste, chilled
• 1 tablespoon grated orange rind, no pith
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon pure almond extract
• Sugar and crushed almonds (optional) garnish

Instructions

1. Heat oven to 400 degrees F. Line two baking sheets with parchment paper or butter and flour them.
2. In a large bowl, sift together flour, sugar, baking powder, salt and baking soda.
3. Cut butter into the flour mixture using a pastry blender or food processor until mixture has a coarse texture, with small-pea-size pieces of butter visible.
4. Using the large hole side of a box grater, grate the chilled almond paste into the bowl of flour mixture and toss until completely mixed in.
5. In a medium bowl using an electric mixer, mix orange rind, buttermilk, 1 egg and almond extract, until well blended.
6. Add buttermilk mixture to flour mixture and stir vigorously until dough forms a ball.
7. Turn out onto a lightly floured work table and knead 6 to 8 turns. Shape into a rectangle and roll out to a 1/2 inch thickness. Using a 2 1/2 inch round cookie cutter, cut out scones and place on the cookie sheets.
8. In a small bowl, beat remaining egg with a tablespoon of water; use this to brush the tops of the scones. If desired, sprinkle the tops with sugar and-or crushed almonds.
9. Bake for 14 to 16 minutes, or until lightly golden.
10. Cool on wire racks.

Attribution

Posted by Annette at Recipe Goldmine 8/4/2001 6:25 pm.