Almond Buttermilk Scones Recipe #76345
These scones are just as good the next day, as they are warm, out of the oven.
35 min | 15 min prep
SERVES 6
- 2 1/2 cups unbleached all-purpose flour (or bleached)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons unsalted cold butter (grated using a hand cheese grater or cut into small cubes)
- 3/4 cup buttermilk
- 3 tablespoons heavy cream, reserve one tablespoon for coating tops of scones
- 1/4 cup almonds, reserve one-and-a-half tablespoons to cover tops of scones (ground in a coffee grinder or food processor, do not grind into paste!)
- Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
- Add butter and massage into dry mixture with your fingers (or in food processor by pulsing). If using a food processor, put mixture in a bowl. Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated. Pour onto lightly floured working surface and knead for 1 minute. to completely incorporate mixture. Dough will be "tacky" but NOT "sticky" or "shaggy". Place on parchment or waxed paper and hand form into a circle (approx. 8 inches in diameter) and about 1 inch high (or thick).
- Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
- Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
- Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds. Bake for 17 to 22 minutes at 375°F in a preheated oven.
- Edges of scones will have a light brown color when done.
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5 stars