- ½ cup freshly squeezed orange juice
- ¼ cup buttermilk plain yogurt or milk
- 1 large egg
- ¼ tsp. almond extract
- 3 cups all-purpose flour
- 4 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 Tbs. 1 stick cold unsalted butter, cut up
- ½ cup granulated sugar
- ½ cup finely chopped blanched almonds
- 1 Tbs. freshly grated orange peel
- Heat oven to 375 F. Grate the peel before juicing the orange. Measure juice, then buttermilk in a 2-cup glass measure. Add egg and extract; beat smooth with a fork.
- Put flour, baking powder, baking soda and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar, almonds and orange peel; toss to distribute evenly. Add egg mixture and stir with a fork until a soft dough forms.
- Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased baking sheet.
- Bake about 25 minutes, or until medium brown. Cool on a wire rack.
NOTE: I sometimes use sliced almonds instead of slivered and add ½ to 2/3 cup of dried cranberries to this recipe when adding the peel and sugar. Also, be sure and use a large baking sheet, placing the unbaked scones at least 3 inches apart. FROM “BISCUITS AND SCONES” BY ELIZABETH ALSTON (CLARKSON N. POTTER; 1988)
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