Orange Almond Buttermilk Scones
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 Paste (using large hole side of box grater)
- Rind 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
Odense Almond Paste and grated orange rind give these tender scones refreshingly citrus and nutty flavors.
Time
30 minutes to assemble
18 minutes to bake
18 minutes to bake
Yield
20 scones
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, Almond Paste (using large hole side of box grater) and orange rind to flour. Cut with pastry cutter, (2 knives or food processor) until mixture has the texture of coarse sand.
- 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.