- 3/4 cup sliced almonds
- 2.5 cups all-purpose flour (for best results sift or spoon the flour into the measuring cup)
- 1/3 - 2/3 cup sugar (granulated) (or to desired sweetness)
- 3 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 stick of cold butter
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 1/2 - 3/4 cup buttermilk or heavy cream
- Preheat the oven to 400 degrees. While the oven is preheating, toast the almonds, stirring occasionally, until they are lightly browned.
- In a large mixing bowl, mix the remaining dry ingredients (flour, sugar, baking powder, cinnamon and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Add the almonds, almond extract and vanilla extract. Do not stir yet.
- With minimal stirring, mix in just enough buttermilk or heavy cream to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to one or two 1–inch thick discs.
- Cut each disc into 6 to 8 pieces.
- Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 400-degree oven for 10-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
- Cool on the baking sheet.
- Serve with coffee or one of my top ten teas for afternoon tea and with jam, clotted cream, Devonshire cream or lemon curd.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||14 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|