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Orange Almond Scones

2 cups Self-Rising Flour
1/3 cup sugar
2 teaspoons grated orange peel
1/3 cup butter or margarine
½ cup milk
¼ teaspoon almond extract
1 Tablespoon milk
¼ cup sliced almonds

  1. Heat oven to 400°F. Lightly grease large cookie sheet. In large bowl, combine flour, sugar and orange peel; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  2. In small bowl, combine 1/ cup milk and almond extract; blend well. Add to flour mixture; stir just until blended. (Mixture may be crumbly.)
  3. On lightly floured surface, press dough together to form ball; knead gently 8 to 10 times until smooth. Divide dough in half; press each half into ½ inch thick round. With floured knife or pizza cutter, cut each into 6 wedges. Place wedges slightly apart on cookie sheet. Brush tops with 1 Tablespoon milk; sprinkle with almonds.
  4. Bake at 400°F for 16 to 20 minutes or until golden brown. Serve warm or cool.

Yield: 12 scones

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