Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, combine orange zest, sugar & spice mix. Set aside 1 Tbsp. of sugar mixture reserving it for the tops.
To the remaining orange/sugar, add flour, oat flour, baking powder, baking soda & salt; mix well. Add butter, cutting in until mixture forms fine crumbs.
In a small bowl, whisk together sour cream, eggs & vanilla, blending well. Add to flour mixture; stir ONLY until soft dough forms.
Drop by heaping 1/4 cupful’s, 2-inches apart on to baking sheet. Sprinkle with reserved sugar mixture & sprinkle with almonds. Alternately you can use some baking tins as I did in which case only use a couple of Tbsp per scone.
Bake 15-20 minutes (for the larger size) or until scones are golden on top. Remove to wire rack to cool. Serve warm or at room temperature.
Recipe Notes
HOMEMADE SPECULAAS SPICE MIX: (yield: 6 Tbsp)
5 Tbsp cinnamon
1 tsp EACH nutmeg & cloves
1/2 tsp EACH ground aniseed, white pepper, ground coriander, ginger, cardamom & mace
Mix spices together & either use right away or store in an airtight jar.
This recipe can easily be incorporated into many recipes or just make the amount you need.