Features of "Almond Buttermilk Scones"

Served as breakfast. Vegetarian dish. Speciality: Occasion - Brunch.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 6
Time to make: < 60 min

Ingredients for "Almond Buttermilk Scones"
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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, ground in a Coffee grinder or food processor,reserve one-and-a-half Tablespoons to cover tops of sco (do not grind into paste.)

Method of cooking "Almond Buttermilk Scones"

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 kneed for 1 min. 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 mins. 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 mins at 375'F in a pre-heated oven. Edges of scones will have a light brown color when done.