orange almond buttermilk scones
 
 
3-1/2 cup  flour
1/2 cup  granulated sugar
1 Tbsp  baking powder
1 tsp  salt
1/2 tsp  baking soda
1/2 cup  butter, chilled and cut into small pieces
1   roll almond paste (7 ounces), chilled
1 Tbsp  grated orange rind, no pith
1 cup  buttermilk
2   eggs
1 tsp  pure almond extract
  sugar and crushed almonds, optional garnish
 
preheat oven to 400 degrees f. line two baking sheets with parchment 
paper or butter and flour them. 
in a large bowl, sift together flour, sugar, baking powder, salt and 
baking soda. 
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. 
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. 
in a medium bowl using an electric mixer, mix orange rind, buttermilk, 
1 egg and almond extract, until well blended. 
add buttermilk mixture to flour mixture and stir vigorously until 
dough forms a ball. 
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. 
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. bake for 14 to 16 minutes, or until 
lightly golden. cool on wire racks. 
 
makes 20 scones 
 
 
 
 
 
(ID: 74000) Mirror: rec.food.recipes: Thu, Jun 16, 2005


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