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    ORANGE ALMOND BUTTERMILK SCONES


    Source of Recipe


    rusty

    List of Ingredients




    3 ½ 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, no pith
    1 cup buttermilk
    2 eggs
    1 teaspoon pure almond extract
    Sugar and crushed almonds, optional garnish

    Recipe



    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 ½-inch thickness. Using a 2 ½-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

 

 

 


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