Recipe ingredients
- 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
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon pure almond extract
- Sugar and crushed almonds, optional garnish
Recipe method
- 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.
Other biscuit recipes:
Orange almond buttermilk scones recipe
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