tablespoons heavy cream, reserve one tablespoon for coating tops of scones
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!)
Serving Size: 1 (118) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 145 g38 %
Total Fat 16.1 g24 %
Saturated Fat 8.3 g41 %
Cholesterol 36.9 mg
Sodium 753.6 mg
Dietary Fiber 2 g8 %
Sugars 10.2 g40 %
Protein 7.9 g
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.