Buttermilk Almond Scones

 Yield : 24   

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   2      cups          sliced almonds, toasted
   4      cups          all-purpose flour
   3 1/2  tsp           baking powder (4 teaspoons if not at high altitude)
   1      tsp           baking soda
   1      tsp           salt
     1/2  cup           granulated sugar
   1 1/4  cups          buttermilk (or nonfat yogurt, if desired)
   1                    egg
   2      tsp           almond extract
     1/2  cup           butter
   2      Tbs           heavy cream
     1/4  cup           Granulated sugar

1. Toast almonds; cool, then crumble and set aside.

2. Preheat oven to 425F. Oil two 10½x15½-inch baking sheets; set aside.

3. Combine flour, baking powder, soda, salt and sugar in large 3-quart
mixing bowl; set aside. Whisk buttermilk, egg and almond extract together in
small bowl; set aside.

4. Cut butter into dry ingredients until mixture resembles coarse crumbs.
Add almonds, reserving a few for topping. Add buttermilk mixture and mix
lightly with a large fork until mixture clings together and forms a soft

5. Turn onto lightly floured surface and knead gently 5 or 6 times. Divide
dough into quarters. Roll out ½-inch thick into four rounds.

6. Place on prepared baking sheet and cut each round into 6 wedges. Brush
each round with cream; sprinkle with sugar and reserved almonds.

7. Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve
hot with lots of butter.

Recipe Source: Almond Board of California

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