Orange Almond Buttermilk Scones

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


  1. Heat oven to 400 degrees F. Line two baking sheets with parchment paper or butter and flour them.
  2. In a large bowl, sift together flour, sugar, baking powder, salt and baking soda.
  3. 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.
  4. 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.
  5. In a medium bowl using an electric mixer, mix orange rind, buttermilk, 1 egg and almond extract, until well blended.
  6. Add buttermilk mixture to flour mixture and stir vigorously until dough forms a ball.
  7. 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.
  8. 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.
  9. Bake for 14 to 16 minutes, or until lightly golden.
  10. Cool on wire racks.

Yield: 20 scones

Posted by Annette at Recipe Goldmine 8/4/2001 6:25 pm.