Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)
½ cup fresh orange juice
1/4 cup buttermilk, yogurt or milk
1 large egg
1/4 t. almond extract
3 cups flour
4 t. baking powder
½ t. baking soda
1/4 t. salt
8 T unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 T orange peel

Heat oven to 375 degrees. Grate peel before juicing orange. Measure juice, then buttermilk in a 2 cup glass measuring cup. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into large bowl. Stir to mix well. Add butter and cut in with pastry blender or rub in with fingers until mixture looks like fine granules. Add sugar, almonds, and orange peel and toss to distribute evenly. Add egg mixture and stir with a fork until soft dough forms. Turn out dough onto a lightly floured board and give 5-6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet. Bake about 25 minutes or until medium brown. Cool on a wire rack.
submitted by: Ellen Patton