Almond Orange Scones

Almond Orange Scones

Almond Orange Scones

Almond Orange Scones

Ah, President’s Day. A day to celebrate a day off from school and work, and wonder why we have President’s Day and what it means.   Coincidentally it’s been snowing all night and there’s enough snow on the ground that we would’ve had a snow day.   It’s also a good day to make a nice breakfast for Miles and I. My cupboard had a different idea. I basically only had ingredients for biscuits, which I wasn’t in the mood for, but I did have a few clementines left, so I decided to make almond orange scones.

These were a real treat! I loved the almond and orange flavors together and the orange glaze on top was perfectly sweet and a little tart. The scones had a nice crust on the outside and still moist and light on the inside.   These were a real treat and l look forward to adding them to my rotation!

Almond Orange Scones

for the scones

  • 3 cups all purpose flour
  • 6 tablespoons sugar
  • 5 teaspoons baking powder
  • Zest of four clementines or your favorite orange
  • ¾ teaspoon salt
  • 1 ½ sticks chilled unsalted butter (, cut into ½-inch cubes)
  • ½ cup plus 2 tablespoons chilled heavy whipping cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ teaspoon almond extract
  • 2 tablespoons clementine juice
  • ¼ cup chilled buttermilk

for the glaze

  • 1 cup confectioners’ sugar
  • 1 teaspoon clementine zest
  • 1 tablespoon clementine zest or more as needed

make the scones

  1. Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in with a pastry knife until coarse meal forms. Whisk ½ cup cream, 1 egg, and extracts and juice in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.
  2. Press dough out on floured surface to 9-inch rectangle. With a large knife (or pizza cutter), cut dough into 8 even rectangles. Place on prepared sheet. Whisk 1egg and 2 tablespoons cream in small bowl for glaze. Brush on rectangles.
  3. Bake scones until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool. Drizzle with orange glaze.

make the glaze

  1. Sift the confectioner’s sugar and combine with zest and juice in a bowl. Add more juice until desired consistency. Drizzle over scones.

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