I love orange almond anything. And this lovely recipe certainly does not disappoint. Scones are one of the things I enjoy the most so this sure was tailor made for me. No big surprise that I loved this. The scones were crisp and crunchy on the outside and light and tender on the inside, the crumb was perfect and the flavor wonderful. Just the right amount of orange. Thank you so much for sharing a recipe that has gone into my Best of 2015 Cookbook. I will be enjoying these often. Kudos to you. Made for CQ2 - Ireland.
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]
Perfect texture for a scone and I loved the almond flavor. My dough was a bit wet so I didn't separate them which was wonderful because I like my scones on the soft side anyway. I gave the tops a brush with cream. I should be getting a call any minute from my mom and dad thanking me for these sweet delights that I left for them. From one Unruly to another, thank you! Made for ZWT 6.
I made these scones for Easter and totally forgot about writing the review last night! Simply wonderful, they could not have been a better choice for the day. We enjoyed them with Indian Tea and WOW, what a great combo! I didn't find them at all difficult to make and as Chef Kate said the aroma is tantalizing.
Wonderful! And not much work at all...I used buttermilk and ground almonds and ended up with a dozen scones. The aroma is lovely and the taste lives up to the scent. And they freeze beautifully. Thank you so much, Momaphet!
I think thus far this is my favorite recipe of the CQ! I used white pastry flour with about a third of it replaced with whole wheat pastry flour, Kerrygold Irish butter and plain yogurt. A cast iron skillet was employed to bake the scones. The pan was preheated first, ball of dough placed in the pan then cut into slices. Served with choice of butter, lavender honey and peach jam. Fabulous! Great texture and flavor. Served with tea of course and a platter if nibbles: fruit, veggies and Dubliner cheese cubes. Thanks!
This was my very first attempt at both baking and eating scones. They were easy and quick to make (I made them on a Friday night after work) and tasted exactly the way I was hoping they would. I did have to add about 3/4 cup more flour because my dough was more like batter than dough, not sure if it had anything to do with the humidity we were having. I used buttermilk and freshly squeezed orange juice, which I am convinced made all the difference in how wonderful these taste and smell. I brushed my scones with cream and sprinkled with turbinado sugar before baking and served them with some whipped cream. Received rave reviews from scone connoisseurs in our home. Thank you very much for a keeper recipe!
wow this a really good scone recipe really subtle flavors .makes alot of scone so those wanting not so much should cut in half you will still have enough loltry this one zaar world tor 8