This recipe calls for buttermilk. If you are like me, you have limited use for that quart of buttermilk that your store carries. You might try purchasing Buttermilk Powder. It is readily available in most grocery stores and keeps for a very long time. If you choose to use the powder, simply add 2 Tablespoons(22g) of the powder to the 1/3 cup of water and stir until it is completely dissolved. Then add as directed in the recipe.
Place the flour, salt, sugar, ground almonds, and baking soda in the bowl of a food processor, or a large mixing bowl. If using the processor, do a few quick bursts to combine all the ingredients, use a whisk if you are doing this by hand.
Cut the cold butter into small cubes, about the size of a sugar cube, add them to the flour mixture and process until the butter flakes like pieces of oatmeal.
Now, add the buttermilk (or buttermilk powder mixed with the water), pulse the food processor until the dough forms a ball. Turn the dough out onto a lightly floured surface and roll into a circle about 7" in diameter and 1/2" thick. Use a pastry brush to lightly coat the top of the dough with the cream, and sprinkle the sliced almonds evenly across the surface. If desired, you may also sprinkle the top with a bit of sugar. Cut into 8 pie shaped wedges.
Place the scones on a parchment paper covered baking sheet and place on the center rack of a preheated 375 degree oven. Bake for 12 minutes, or until the scones are golden brown. Best served warm.
NOTE..after cutting the scones into wedges, you may wrap them in plastic wrap, place them in a zip lock bag and freeze for up to one month. To bake, simply remove from the freezer and allow them to thaw for about 30 minutes. Bake as directed.
Ingredients
Directions
Place the flour, salt, sugar, ground almonds, and baking soda in the bowl of a food processor, or a large mixing bowl. If using the processor, do a few quick bursts to combine all the ingredients, use a whisk if you are doing this by hand.
Cut the cold butter into small cubes, about the size of a sugar cube, add them to the flour mixture and process until the butter flakes like pieces of oatmeal.
Now, add the buttermilk (or buttermilk powder mixed with the water), pulse the food processor until the dough forms a ball. Turn the dough out onto a lightly floured surface and roll into a circle about 7" in diameter and 1/2" thick. Use a pastry brush to lightly coat the top of the dough with the cream, and sprinkle the sliced almonds evenly across the surface. If desired, you may also sprinkle the top with a bit of sugar. Cut into 8 pie shaped wedges.
Place the scones on a parchment paper covered baking sheet and place on the center rack of a preheated 375 degree oven. Bake for 12 minutes, or until the scones are golden brown. Best served warm.
NOTE..after cutting the scones into wedges, you may wrap them in plastic wrap, place them in a zip lock bag and freeze for up to one month. To bake, simply remove from the freezer and allow them to thaw for about 30 minutes. Bake as directed.