Serving Size : 24
1 egg
1-1/2 cups buttermilk
2 teaspoons almond extract
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1-1/2 cups butter
2 cups sliced almonds, toasted and chopped
Set oven at 425 degrees. Beat together egg, buttermilk and extract. Combine flour, baking powder, soda, salt and sugar. Cut in butter until mixture resembles course crumbs. Add almonds. Add liquid ingredients to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough onto lightly floured surface and knead gently 5-6 turns. Divide dough in quarters and pat into 1/2″ thick circles. Cut into 6 wedges. Bake on greased baking sheets. Brush scones with cream and sprinkle with a little sugar and a few slices of almonds.
Bake 12-15 minutes.
Makes 24 scones.
273 calories, 18 g fat, 23 g CHO