Prep time: 20 mins
Cook time: 20-24 mins
Makes: 12
INGREDIENTS:
2 ¾ cups All-Purpose Flour
1/3 cup sugar
¾ tsp salt
1 tbsp baking powder
grated zest from one
large orange
½ cup cold butter
1 cup dried currants or other dried fruit
1 cup whole almonds, toasted and chopped
1 oz almond paste
2 large eggs
1 tsp almond extract
¼ tsp vanilla extract
½ cup half & half
DIRECTIONS:
Whisk together the flour, sugar, salt, baking powder and
orange zest. Work in the butter and
almond paste just until the mixture is evenly crumbly. Stir in the dried fruit and chopped almonds.
In a separate bowl, whisk together the eggs, vanilla and
almond extracts, and half & half.
Add the liquid ingredients to the dry ingredients, stirring until cohesive.
To make scones, line a baking sheet with parchment paper and
sprinkle with flour. Scrape the dough
onto the floured parchment and divide it in half. Round each half into a 6’’x ¾‘’ circle. Slice
each circle into 6 wedges. Pull the
wedges apart to separate them by ½’’.
Brush each wedge with milk and sprinkle with cinnamon sugar or sparkling
white sugar, if desired.
Place the pan in the freezer for 30 minutes. Preheat the oven to 425 degrees. Bake the scones for 20-24 minutes, until
they’re golden brown. Remove from the
oven, and cool briefly on the pan. Serve
warm.
