- Preheat oven to 425°F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, rub the sugar and orange zest together until fragrant.
- Add sugar mixture to the flour mixture and whisk again.
- Cut in butter until mixture resembles coarse meal, using a pastry blender.
- In a small bowl, whisk together egg, buttermilk, orange juice, vanilla extract, and almond extract.
- Add wet ingredients to flour mixture all at once, stirring enough to make a soft dough.
- Fold in the almonds.
- Turn dough out onto a floured surface and knead until dough comes together.
- Pat dough out into a circle about 1-inch high.
- Cut into 6 small triangles.
- Place on prepared baking sheet and brush scone tops with remaining buttermilk and sprinkle with turbinado sugar.
- Bake for 12-15 minutes or until scones are golden brown.
- Let the scones cool completely on a wire rack.
- While the scones are cooling, whisk together powdered sugar, orange zest, and orange juice in a medium bowl.
- Drizzle glaze over scones and sprinkle with additional chopped almonds, if desired.
- Let scones set until glaze hardens.
Makes 6 servings.
Approximate Nutrient Analysis per serving (based on .75 tsp turbinado sugar per scone and not including optional almonds):
410 calories, 17 g fat, 8 g saturated fat, 65 mg cholesterol, 500 mg sodium, 57 g carbohydrate, 2 g fiber, 29 g sugar, 7 g protein
