Orange Almond Scone Recipe from the Rochester Hotel

(makes 64, 8 rounds of 8 wedges)

1          cup       freshly squeezed orange juice

½         cup       buttermilk

2                      eggs

½         tsp        almond extract

6          cups     flour

8          tsp        baking powder

1          tsp        baking soda

1/2       tsp        salt

1          cup       butter

1          cup       sugar

1          cup       chopped almonds

2          tbsp      freshly grated orange peel

Preheat oven to 400°

Measure juice, then buttermilk and add eggs and extract.  Beat with fork.

Combine flour, baking powder, baking soda, and salt in a large bowl.  Stir to mix well. 

Add butter and cut in with a pastry fork until mixture looks like fine crumbs.  Add sugar, almonds, and orange peel.  Toss to distribute evenly.  In a separate bowl, combine remaining ingredients.  Add this egg mixture to the flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a wooden board.  Knead 6-8 times.  Cut dough ball into 8 even sections.  Form a pie out of each of the 8 balls.  Cut into 8 wedges.  Freeze.

When ready to bake scones, remove from freezer and brush wedges with melted butter, sprinkling the top with sugar.  Bake for 15-20 minutes or until lightly golden. 

Special Thanks to the Rochester Hotel for providing this reciepe.