Prep 15 mins
Cook 20 mins
These scones are just as good the next day, as they are warm, out of the oven.
- 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.
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.
Yes! These were so puffed up and golden brown! I added a splash of almond extract and used some half and half in place of the buttermilk. We will make these often! Delicate and delicious...Thanks for posting!