Scones, Eggs Bennedict and Pecan Crusted Bacon

Orange Almond Scones



2 cups flour                                                                         ½ cup orange juice

1/3 cup sugar                                                                     1 large egg

11/2 teaspoons baking powder                                 11/2 teaspoons almond extract

½ teaspoon baking soda                                                               zest of ½ orange

1 stick butter                                                                      ¼ cup almonds, sliced

Orange Almond Glaze:

5 tablespoons powdered sugar                                 1 teaspoon almond extract

1 tablespoon orange juice                                            zest of ½ orange

For the batter: Preheat oven to 400 degrees.  In a large bowl, sift together flour, sugar, baking powder, and baking soda.  Cut butter into ½ inch cubes and distribute over flour mixture.  Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.  In a small bowl, combine orange juice, egg, almond extract and orange zest.  Add to flour the mixture.  Add almonds; stir until well mixed.  With lightly floured hands, pat the dough into an 8 inch diameter circle on an ungreased cookie sheet.  If the dough is sticky, add more flour.  Cut into wedges with a serrated knife.  Bake 14 – 16 minutes.

For the glaze: In a small bowl, add orange juice and almond extract to powdered sugar.  Stir until blended.  Add orange zest.  Serve over warm scones.

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