Secret Recipes

Orange Almond Buttermilk Scones

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

Preheat oven to 400° F. Line two baking sheets with parchment paper or butter and flour them.

In a large bowl, sift together flour, sugar, baking powder, salt and baking soda.

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.

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.

In a medium bowl using an electric mixer, mix orange rind, buttermilk, 1 egg and almond extract, until well blended.

Add buttermilk mixture to flour mixture and stir vigorously until dough forms a ball.

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.

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. Bake for 14 to 16 minutes, or until lightly golden. Cool on wire racks.

Servings:

20 scones