Orange Scones with Toasted Almonds
Author: 
 
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup granulated white sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ½ cup cold unsalted butter, cut into ½-inch cubes
  • 2 eggs
  • ¼ cup orange juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • ¼ cup plus 1 Tablespoon toasted sliced almonds
  • Glaze: 1 egg white mixed with ½ teaspoon water
Instructions
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper, or lightly grease a cast iron scone pan made for 8 scones. Set aside.
  2. In a large bowl or food processor combine the flour, sugar, baking powder, and salt. Add the cubed cold butter pieces and blend into dry ingredients, using a pastry blender with a bowl, or food processor, to form coarse crumbs.
  3. In a small bowl stir together the 2 eggs, orange juice, orange zest, and vanilla. Add this mixture to the dry ingredients and blend. Fold in the ¼ cup toasted almond slices.
  4. With floured hands, form the dough into a ball and place on a lightly floured surface. Roll dough into an 8-inch diameter circle and cut into 8 pie-shaped wedges. If using parchment-lined baking sheet, place wedges on paper. If using a scone pan, carefully lift up cut scones and place in scone pan. Brush tops with the glaze and sprinkle with remaining Tablespoon toasted almonds.
  5. Bake for 15 minutes or until golden and cooked through. Serve scones warm with butter, clotted cream, or jam. Makes 8 scones.
Recipe by The Culinary Cellar at https://theculinarycellar.com/tasting-along-the-wine-road-volume-eleven/