2 cups Self-Rising Flour
1/3 cup sugar
2 teaspoons grated orange peel
1/3 cup butter or margarine
1/2 cup milk
1/4 teaspoon almond extract
1 Tablespoon milk
1/4 cup sliced almonds
Heat oven to 400°F. Lightly grease large cookie sheet.
In large bowl, combine flour, sugar and orange peel; mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
In small bowl, combine 1/ cup milk and almond extract; blend well.
Add to flour mixture; stir just until blended. (Mixture may be crumbly.)
On lightly floured surface, press dough together to form ball; knead gently 8 to 10 times until smooth.
Divide dough in half; press each half into 1/2 inch thick round.
With floured knife or pizza cutter, cut each into 6 wedges.
Place wedges slightly apart on cookie sheet.
Brush tops with 1 Tablespoon milk; sprinkle with almonds.
Bake at 400°F for 16 to 20 minutes or until golden brown. Serve warm or cool.
Yield: 12 scones