Ingredients
-
2 1/2
-
1/4
-
1
-
2
-
1/2
-
5
-
3/4
-
3
-
1/4
-
-
-
-
-
-
Directions
Almond Buttermilk Scones, These scones are just as good the next day, as they are warm, out of the oven
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Steps
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1
Done
|
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. |
|
2
Done
|
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). |
|
3
Done
|
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. |
|
4
Done
|
Pull Each Scone Outward from the Other So They Are not Touching; This Allows Them to Raise and Bake. |
|
5
Done
|
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 375f in a Preheated Oven. |
|
6
Done
|
Edges of Scones Will Have a Light Brown Color When Done. |
