These scones are bursting with orange and almond flavors.
INGREDIENTS
3 1/2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 stick (8 tablespoons) cold butter, cut into small pieces 1-7 oz box Odense Almond PasteRind of 1 large orange, finely grated 1 cup buttermilk 2 large eggs, divided 1/2 teaspoon orange extract Optional topping:(2 tablespoons crushed almonds and 2 tablespoons sugar)
TOOLS & EQUIPMENT
Box grater Pastry blender or food processor 2 & 1/2” Circle cookie cutter Rolling pin Parchment paper
DIRECTIONS
Preheat oven to 375°F. Grease two cookie sheets, or line with parchment paper.
Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
Add butter and cut into flour with pastry cutter (2 knives or food processor) until mixture has the texture of coarse sand.
Grate Almond Paste using large hole side of box grater into flour. Add orange rind. Combine with spoon.
In a small bowl beat the buttermilk, one egg and orange extract until well mixed.
Pour buttermilk mixture into flour and beat with spoon until dough comes together into a ball.
Turn dough out onto a lightly floured surface, and knead 6 to 8 turns, or until dough is firm enough to roll, but still delicate, not stiff.
Flatten dough with hands and roll to a 1/2” thickness.
Cut scones with cutter and place on cookie sheets. Gather remaining dough, flatten and roll again. Repeat until all dough is used.
Beat the remaining egg with one tablespoon of water and brush scone tops with egg wash. Sprinkle with almond/sugar mixture and bake for 18 minutes or until both tops and bottoms are slightly golden. Scones will be puffed and firm to the touch.
Cool on wire racks. Serve slightly warm. Scones freeze well if wrapped individually and stored in plastic bags.
Test Kitchen Tip: Grate orange rind directly into flour for fullest flavor, being careful the bitter pith (white part) doesn’t get mixed in.
