Orange Almond Scones

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Orange Almond Scones

Tender, flaky scones made with almond meal and fresh orange zest, finished with sliced almonds. Lovely with jam and whipped cream or crème fraîche.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: almond scones, orange almond scones, orange scones

Servings: scones

Author: Jennifer Pallian BSc, RD

Ingredients

¾ cup almond meal also known as almond flour or ground almonds
2 cups all-purpose flour
2 tbsp granulated sugar
½ tsp baking soda
2 ½ tsp baking powder
½ tsp salt
½ cup frozen butter 1 stick / 4 oz, grated
1 egg lightly beaten
1 cup buttermilk
½ tsp almond extract
2 tsp finely grated orange zest from 1 small-medium orange
¼ cup sliced almonds

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the almond meal, flour, sugar, baking soda, baking powder and salt. Use a fork to toss in the grated frozen butter.
In a separate bowl, whisk together the egg, buttermilk, almond extract and orange zest. Add to the dry ingredients and use a fork to gently combine. As soon as it comes together as a shaggy dough, turn it out onto a lightly floured surface. Gently knead a few times until the dough comes together in a ball. Transfer to a parchment-lined rimless baking sheet.
Flatten the dough into a circle about 9 inches in diameter and cut into 8 triangles, leaving the circle intact. Sprinkle with the sliced almonds and bake 30 minutes, or until golden brown and the centre resists when gently pressed.

Notes

Keep the butter cold: Grating frozen butter and tossing it with a fork keeps it in flakes for tender, flaky scones.

Don't overmix: Stop as soon as the dough is shaggy and just holds together — overworking makes scones tough.

Two ways to bake: Bake as one 9-inch round cut into wedges (30 min at 375°F), or separate the wedges 2 inches apart and bake at 400°F for 15–20 minutes.

Serving: Lovely with jam and whipped cream or crème fraîche.

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