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, no pith
1 cup buttermilk
2 eggs
1 teaspoon 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
