Orange Almond Scones~
I love scones with a cup of herbal tea. This is one of my favorites.
1/2 Cup Orange juice
1/4 Cup Buttermilk
1 Large Egg
1/2 Tsp. Almond extract
3 Cups Unbleached flour
4 Tsps. Baking powder
1/2 Tsp. Baking soda
1/4 Tsp. Salt
8 Tbsp. Cold butter
1/2 Cup Sugar
1/2 to 3/4 Cup Almonds, finely chopped
1 Tbsp. Orange zest
Grate orange peel and set aside. Squeeze orange juice.In a small bowl, beat juice, buttermilk, egg and extract until smooth. In a large bowl, combine flour, baking powder, baking soda and salt until well mixed. Cut in butter with a pastry blender until mixture looks like fine sized peas. Add sugar, almonds and orange zest and toss to combine evenly. Using a fork, stir in egg mixture to form a soft dough. Turn out dough onto a floured board. Knead several times just until well mixed. Shape 8-10 slightly flattened rounds. Bake in 375° oven for about 20 minutes or until browned. Makes 8-10 scones. NOTE: These are even more flavorful the next day.
Sunday Morning Cinnamon Pull-Apart~
Prepare on Saturday Night or the night before serving.
1 Pkg. Frozen dinner rolls
1 3 oz. Pkg. Butterscotch instant pudding
1 C Brown sugar - firmly~Su packed
2 Tbsp. Cinnamon
1 Stick Melted butter or margarine
1/2 C Pecans, chopped
Layer (alternately) in a greased bundt pan in the following order:Frozen rolls, powdered pudding, brown sugar, cinnamon, melted butter and pecans. Cover the pan with foil (that has been heavily greased) and a towel and let sit overnight. In the morning bake in a 350 degree oven for 30 to 40 minutes.
1 -1/2 cups flour
3/4 cup rolled oats
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup milk
1 tablespoon butter or margarine, melted
1 tablespoon sugar
1/4 teaspoon cinnamon
Heat oven to 375 degrees. Lightly grease cookie sheet. In med. bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well. With pastry blender or fork, cut in butter until mixture is crumbly. Add milk all at once; stir just until dry ingredients are moistened. On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet; press into a 6" round, about 1" thick. Brush top with melted butter. In small bowl, combine sugar and cinnamon; mix well. Sprinkle over top. Cut into 8 wedges; separate slightly. Bake for 20-30 min. or until golden brown. Serve warm.