Strawberry-Almond Scones

By LisaMK

Food and Wine magazine, March 2011. From the Tavern in LA.
Scones can be made up to 6 hours ahead.

Ingredients

• Scones:
• 1 1/2 c all purpose flour
• 1 1/2 c whole wheat "pastry" flour (less dense that whole wheat flour)
• 1/4 c + 2 tbs sugar
• 1 tbs baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick cold butter, cubed
• 1 1/4 c buttermilk, plus more for brushing
• 1 1/2 c sliced strawberries
• 2 tbs turbinado sugar (Sugar in the Raw)
• Topping:
• 1/2 c sliced almonds
• 2 c confectioners'sugar
• 3 tbs buttermilk
• 1/2 tsp almond extract
• salt-pinch

Details

Servings 16
Preparation time 105mins
Cooking time 140mins

Preparation

Step 1

1. make the scones: Preheat oven to 400 degrees and line 2 baking sheets w/parchment paper.
large bowl, combine a-p flour and whole wheat pastry flour w/sugar, baking powder, baking soda and salt.
Using pastry blender or 2 knives, cut in the butter until mixture resembles coarse meal.
Stir in the 1 1/4 c of buttermilk and carefully fold in the sliced strawberries.

2. Scoop the dough in 16 mounds on the prepared baking sheets. Brush scones w/ buttermilk and sprinkle w/ turbinado sugar. Bake in the upper & lower thirds of the oven for 30 to 35 minutes, until scones are golden and cooked through; shift the pans from front to back.
Let the scones cool on rack for 30 mins.

3. make topping: Lower the oven temp to 350 degrees.
Spread the almonds in a pie plate and toast for about 8 minutes, until golden.
Meanwhile, in a small bowl, whisk confectioners' sugar w/buttermilk, almond extract and salt. Cover & let stand at room temp.

4. Drizzle scones with glaze, then top w/ almonds, pressing to help them stick. Let dry 10 mins, serve.