Orange Almond Scones are great anytime of the year, but taste even better with the coming of spring.


½ Cup Freshly Squeezed Orange Juice
¼ Cup Milk (room temp)
1 Large Egg
¼ Tsp. Almond Extract
3 Cups All Purpose Flour
½ Tsp. Baking Soda
4 Tsp. Baking Powder
¼ Tsp. Salt
8 Tbsp. (1 stick) Unsalted Butter
½ Cup Granulated Sugar
½ Cup Ground Almonds
1 Tbsp. Freshly Grated Orange Peel


Pre-heat oven to 375 degrees F. Measure juice and milk in a 2 cup glass measure.
Add egg and extract, beat smooth with a fork. Sift flour, baking powder, baking soda and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or wire whisk until the mixture resembles fine granules. Add sugar, ground almonds and orange peel, toss to distribute evenly. Add egg mixture and stir with a fork until a soft dough forms. Turn dough out onto a lightly floured board and knead 5-6 times. Form dough into a ball and divide in two, pat or lightly roll out each ball into a circle and cut into 8 wedges. Place each wedge on an ungreased cookie sheet. Sprinkle each wedge with a small amount of granulated sugar. Bake about 12-15 minutes, (start checking after 12 min) or until lightly browned. Cool on a wire rack. Cover with a tea towel while cooling.