Prep 10 mins
Cook 25 mins
These are a little more involved than some scones, but still quick and delicious. I love them with raspberry jam and whipped cream. Wonderful in the morning or at teatime.
- 1⁄2 cup orange juice, fresh is best
- 1⁄4 cup buttermilk or 1⁄4 cup plain yogurt or 1⁄4 cup milk
- 1 large egg
- 1⁄2 teaspoon almond extract
- 3 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 tablespoons butter
- 1⁄2 cup sugar
- 1⁄2 cup almonds, finely chopped
- 1 tablespoon orange peel, grated
- Preheat oven to 375 degrees.
- Mix together liguids with egg and extract, beat well with a fork (a 2 cup measuring cup is perfect for this.).
- Mix together in a separate bowl flour, baking powder and soda, and salt.
- Cut in butter until fine granules form.
- Stir in sugar, almonds and orange peel.
- Add egg mixture and stir with a fork until a soft dough forms, add a little extra milk if needed.
- Turn out onto a board and give 5-6 kneads.
- Divide dough in half and pat into circles on an ungreased cookie sheet; cut each circle into 6-8 wedges, depending what size scone you want.
- For crisper scones seperate wedges on the sheet.
- Bake about 25 minutes or until medium brown.
I got 14 scones. I used plain yogurt. Since I didn't have an orange to have orange peel, I added 1/2 tsp of orange extract. It gave a great taste of orange to the scones. I had sliced almonds and I put everything in the food processor. Thanks Momaphet :) Made for ZWT8 for Diners, Winers and Chives
These were really good, though the almond and orange flavors are quite subtle. Mine were nice and brown at 20 minutes, but it probably depends on how flat you pat it out, I made mine about 3/4 inch high.
Outstanding scones, these! I pretty much followed your recipe (made the buttermilk version), although I included a very generous amount of orange zest! Very, very nice, & just as satisfying the next morning, too! [Tagged & made in Please Review My Recipe]