Sparkling Orange Sugared Scones

Sparkling Orange Sugared Scones
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel

Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel

Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract

Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.

Makes 16 scones.

Tip: One large or two medium oranges are needed for the grated orange peel.

Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.

High Altitude: Increase flour to 2 3/4 cup