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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These scones are just as good the next day, as they are warm, out of the oven. Ingredients:
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:
1. 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. 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. 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. Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
5. 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.
6. Edges of scones will have a light brown color when done.
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