Makes 16. 425 F oven, 12-15 minutes. 15 minute prep.
2 cups white flour
1 cup almond meal (grind blanched almonds in a food processor until very fine if you cannot find meal)
1/3 cup white sugar
2.5 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cold unsalted butter, sliced into TLBS
1 cup full fat cream (whipping cream)
3/4 cup dried cranberries (substitute your preference of other dried fruit)
Grated peel of one orange
1 tsp pure orange extract
1 TLBS full fat cream
2 TLBS sugar
1/4 tsp cinnamon
Mix together glaze in a small bowl and set aside.
Note: this is a manual process, do not use an electric mixer or food processor!
Mix the flour, almond meal, sugar, baking powder, baking soda, and salt until well blended. Cut in the butter to the flour mixture until the mixture resembles fresh crumbs. Add the cream, peel, extract and cranberries. Mix gently with a wooden spoon until just moistened. Gently knead the dough in the bowl to bring the dough together. Gently place on your counter, separate into two approximately equal portions and gently pat each portion into a 1/2 inch thick round. Cut each round into eight triangles with your bench cutter. Use the bench cutter to place scones apart on an ungreased cookie sheet. Brush scones with the glaze. Bake 12-15 minutes.
Serve warm. Store extras in an airtight container.
Supper tonight and breakfast tomorrow!