Almond-Buttermilk Scones
Ingredients
The scone mixture
-
scant 2 ¼
cups
all-purpose flour
-
¼
cup
sugar
-
1
tablespoon
sugar
-
1½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
cup
sliced almonds
-
⅔
cup
buttermilk
-
1
teaspoon
vanilla extract
-
1
stick
cold unsalted butter
For finishing
-
2
tablespoons
milk
-
to taste
turbinado or demera sugar for sprinkling
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, then add the almonds.
- In a separate bowl, whisk the buttermilk and vanilla together.
- Cut the cold butter into the flour mixture, then stir in the buttermilk mixture until just combined.
- Gently knead the dough in the bowl until combined, adding more buttermilk if necessary.
- Shape the dough into a rectangle about ¾ to 1 inch thick and cut into six triangles.
- Freeze the cut scones or place them on a lined cookie sheet.
- Brush the scones with milk and sprinkle with sugar.
- Bake for 15-18 minutes, or 18-23 minutes if frozen, and serve immediately.
Nutrition Facts (estimated)
Servings
6 scones
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
You might also like