| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Desserts, Scones | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1/4 | c | Buttermilk |
| 1 | lg | Egg |
| 1/2 | ts | Almond extract |
| 3 | c | Unbleached flour |
| 4 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 8 | tb | Cold butter |
| 1/2 | c | Sugar |
| 1/2 | c | Finely chopped almonds; (up to 3/4) |
| 1 | tb | Orange zest |
INSTRUCTIONS
Grate orange peel and set aside. Squeeze orange juice. In a small bowl beat juice, buttermilk, egg and extract until smooth. In a large bowl combine flour, baking powder, baking soda and salt until well mixed. Cut in butter with a pastry blender until mixture looks like fine granules. Add sugar, almonds & orange zest and toss to combine evenly. Using a fork, stir in egg mixture to form a soft dough. Turn out dough onto a floured board. Knead several times just until well mixed. Shape 8-10 slightly flatten rounds. Bake in 375 degree oven for about 20 minutes or until browned. Makes 8-10 scones. Note: These are even more flavorful the next day. Lisa Fabfood 1-27-98 Posted to EAT-L Digest by P&S Gruenwald <sitm@NE.INFI.NET> on Feb 20, 1998
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