4 cups all-purpose flour
4 teaspoons baking powder
¼ cup finely chopped almonds, optional
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons orange zest, finely minced
3/4 cup unsalted butter, very cold, diced into 1/2 cubes
1 cup ice-cold buttermilk
2 teaspoons pure vanilla extract
1 cup dried strawberries, plumped, drained and minced *
*Photo shows scones made with cranberries
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Have the oven rack in the middle of the oven position.
In a large food processor, place all the dry ingredients (includes sugar and orange zest) and whiz to blend a minute.
Add the butter and pulse to cut up the butter into the dry mix until you have fine crumbs or a mealy mixture. (You can also so this by hand in a large bowl).
In a small bowl, blend the eggs, vanilla and buttermilk together.
Dump all the dry ingredients into a large bowl and make a well in the center. Add in the liquid stuff and blend with a spoon or by hand to bring mixture together. This is not a wet scone batter – it is stiff one. Fold in the strawberries.
Deposit large rounds of dough (about 1/2 cup) using an ice-cream scoop on the baking sheet.
Bake 22-27 minutes or until scones are well-browned all over.
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