Buttermilk Almond Scones

By MaryGladys

Ingredients

• 2 cups sliced almonds, toasted
• 4 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup granulated sugar
• 1 1/4 cups buttermilk (or nonfat yogurt, if desired)
• 1 egg
• 2 tsp almond extract
• 1/2 cup butter
• 2 Tbs heavy cream
• 1/4 cup Granulated sugar

Details

Servings 1

Preparation

Step 1

Toast almonds; cool, then crumble and set aside.

Preheat oven to 425F. Oil two 10½x15½-inch baking sheets; set aside.

Combine flour, baking powder, soda, salt and sugar in large 3-quart mixing bowl; set aside. Whisk buttermilk, egg and almond extract together in small bowl; set aside.

Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until mixture clings together and forms a soft dough.

Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out ½-inch thick into four rounds.

Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds.

Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter.