1/4 cup sugar
1 1/2 teaspoons freshly grated orange zest
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3/4 cup sweetened dried cranberries or blueberries or finely chopped dried apricots
1 tablespoon freshly grated orange zest
2 tablespoons powdered sugar
1/2 teaspoon almond flavoring
Heat oven to 375°F.
Combine all topping ingredients in bowl; mix well. Set aside.
Combine flour, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half & half, egg and 1 tablespoon orange zest in bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15-20 minutes on baking sheet.
Combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.
Separate scones while warm. Serve with almond butter.
Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.
- One large or two medium oranges will yield what is needed for the grated orange zest.
- A pastry blender is made of 5-6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.