Almond Buttermilk Scones

Recipe by Craig Conkling
READY IN: 35mins


  • 2 12
    cups unbleached all-purpose flour (or bleached)
  • 14
    cup sugar
  • 1
    teaspoon salt
  • 2
    teaspoons baking powder
  • 12
    teaspoon baking soda
  • 5
    tablespoons unsalted cold butter (grated using a hand cheese grater or cut into small cubes)
  • 34
  • 3
    tablespoons heavy cream, reserve one tablespoon for coating tops of scones
  • 14
    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.