Strawberry Orange Scones
Preheat the oven to 425. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Sprinkle the butter over the flour mixture and use a pastry cutter to cut in the butter until the mixture is coarse and crumbly. Stir in the dried strawberries, orange zest, and 1/4 cup sliced almonds.
Add the buttermilk, starting with 3/4 cup and adding more as needed, using a spoon or your hands to bring the dough together. Dough will be very thick, but moist.
Lightly sprinkle the parchment paper with flour. Turn the dough out onto the parchment, and sprinkle the top of the dough with a little more flour. Gently press the dough into a circle, measuring 7-8 inches across and 2 inches high. Using a sharp knife dipped in flour, cut the disk into 8 equal wedges. Move the wedges apart, so they have 1-2 inches of space in between. Brush off any excess flour.
Lightly beat the egg with the water, then use a pastry brush to brush over the dough. Sprinkle with the remaining 2 tablespoons almonds.
Bake for 18-20 minutes, until golden brown. Serve immediately, with honey or jam.
Cook's Note: As with any biscuit-like bread, these are best eaten within a few hours, while they are soft and flaky. They will be more dry and crumbly the following day.
Yields 8 scones.
Recipe from Curly Girl Kitchen