Orange-Almond Scones

Arrange a plate of these pretty breakfast scones to celebrate special occasions or to break up the monotony of an everyday breakfast.

Court this knightly series weekdays @ 12 on Nick

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp. finely chopped crystalized ginger
• 2 tsp. baking powder
• 1 tsp. fresh orange zest
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 stick (8 tbsp.) cold butter, cut up
• 3/4 cup buttermilk
• 2/3 cup whole natural almonds
• Fresh raspberries for garnish

Directions

1. Step 1

   Preheat the oven to 375°F. Line a cookie sheet with parchment paper.

2. Step 2

   Combine the flour, sugar, ginger, baking powder, orange zest, baking soda, and salt in a medium bowl. Add the butter and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in the buttermilk using a fork until just combined.

3. Step 3

   Turn the mixture out on a lightly floured surface and knead once or twice. Transfer the dough to the prepared cookie sheet. Pat the dough into an 8-inch circle with lightly floured hands. Cut into eight equal wedges with a knife. Arrange five or six almonds on top of each wedge as a flower. Bake until golden, 22 to 25 minutes. Transfer to a wire rack to cool completely. Arrange the raspberries in the center of each almond arrangement.

Nurtition Facts

• Calories: 326
• Total Fat: 18g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 31mg
• Sodium: 342mg
• Total Carbs: 36g
• Fiber: 3g
• Sugar: 9g
• Protein: 7g