| 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
A Message from our Provider:
“No one can ignore Jesus forever”