Recipe by Craig Conkling
These scones are just as good the next day, as they are warm, out of the oven.
Top Review by acthiessen
These fluffed up quite nicely, but I didn't find them sweet enough. For an almond scone I was hoping for something a bit less salty, and a bit more dessert. I added about a teaspoon of almond extract to mine, as well as some slivered almonds on top.
- 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!)
Directions See How It's Made
- 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.