orange almond scones

A scone and tea at half past three, makes the day a little bit brighter. - Still Game

I love scones.  I love buying scones, I love making scones, I love eating scones.  I love savory scones and sweet scones.  I love scones with butter and I love scones with jam.  

These scones are an adaptation of the cranberry scones I made last year.  

Orange Almond Scones

adapted from the sweet hearth

1/2 cup milk

1/2 cup plain yogurt

1 cup all-purpose flour

1 cup white whole wheat flour

1/2 cup granulated sugar 

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 Tb fresh orange zest

8 Tb unsalted butter, frozen & grated & frozen again

1/2 cup slivered almonds

Milk to brush tops of scones

Whisk together the milk & yogurt until uniform, then place bowl in the fridge.

Whisk together flours, sugar, baking powder, baking soda, salt, zest and almonds. Then, using your fingers, lightly toss in the butter till it’s evenly dispersed.  Add the milk mixture to the flour mixture & stir till it’s just combined.  Then, pull it together into a ball, knead it a couple times, & roll it out on a good & floured surface until it measures about one square foot, adding flour as needed.  

Using a bench scraper or a good spatula, fold the dough onto itself in thirds as you do before placing a letter in an envelope.  Then fold that rectangle into thirds again, creating a rough square.  Place the square back into the bowl & refrigerate for about 15 minutes.  Don’t clean up your work surface just yet.

After it’s chilled, take the dough square, & roll it out again into another one square foot, still using flour as needed.  

Using that bench scraper or good spatula, roll the dough up, jelly-roll-style & flip it seam-side-down.  Use your hands to coerce the log into becoming a rough 12 x 4 inch rectangle with a relatively flat top.

Then, with a sharp knife, cut the rectangle into four equal 3 x 4 inch small rectangles. & cut each of those on the diagonal to end up with eight triangles.

Transfer them to a lined baking sheet, brush the tops with milk and bake in a preheated 425 degree oven for about 15-20 minutes until the tops are golden.

♥