Christmas is exhausting, but so worth it. Here at the Raford Inn, owners Dane and Rita, had a great time with family. Rita had a wonderful time with her two small grandchildren and spending time with her sister. The innkeepers, Kristen, Tawny, and Angela, all received generous gifts from Dane and Rita. Including a bottle-cap Michael Jackson bracelet for an innkeeper who is still a loyal fan. (We are not disclosing the lucky recipient of this gift.) We hope your holiday was as fun as ours!

To transition into the New Year, we thought we would provide you with a recipe for a breakfast treat for those friends and family who might still be around after the holiday. This recipe is proudly featured in Culinary Creations from Sonoma Wine Country: Volume 2, which can be purchased from the inn or here.  

We make these scones often for our guests because they are just so yummy!

The great thing about these scones is they can be made and frozen anytime before you need to serve them. They make a great accompaniment to any egg dish and breakfast meat or in the afternoon with tea or coffee.

Orange Toasted Almond Scones

2 cups all-purpose flour

1/3 cup sugar

2 tsp. baking powder

Pinch of salt

The zest of 1 medium orange

1/2 cup butter, chilled and cubed

1/4 cup orange juice

1 tsp. vanilla extract

2 eggs

1/4 cup and 1 Tbsp sliced, toasted almonds, divided

Glaze: 1 egg white mixed with 1/2 tsp water

  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut butter into flour mixture until coarse crumbles form.
  3. In a small bowl, whisk together eggs, orange juice, vanilla, and orange zest.
  4. Add the egg mixture to the flour mixture, stir with a wooden spoon until just combined. Fold in the toasted almonds.
  5. With floured hands, form the dough into a ball and place onto parchment paper. Pat the dough into a 6-inch diameter circle. Cut the circle into 8 even slices. Arrange the slices for baking (about an inch apart) on the parchment and slide onto a baking sheet. 

*Prepare through step five and freeze on baking sheet for later use.

Before you bake them brush the tops with the glaze and sprinkle with toasted almonds. An easy way to toast almond slices is to place them in a dry non-stick skillet over medium-low heat. Once they start to brown, toss them lightly to brown evenly. DO NOT WALK AWAY FROM TOASTING ALMONDS, THEY BURN VERY QUICKLY!

Here is what they will look like before going into the oven:

Bake for 20-25 minutes, until they are lightly brown around the edges. They should look like this:

The comparison between before and after is to demonstrate that they don’t change much during their time in the oven. They are just as beautiful going in as they are coming out!

We at the Raford Inn hope you and your guests with enjoy these scones as much as we enjoy them with ours. If you don’t want to make them at home, then come and stay with us and we will be happy to make them for you!

Happy Baking!

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