Almond Buttermilk Scones

I don't know about you, but I love almond flavoring. I'm not a big fan of nuts, but almond flavor, I absolutely adore. I made this recipe up in the hopes of getting an almondy scone that would make my mouth water. This one, I think, has potential. Give it a try and tell me what you think!

The Ingredients:

1 1/2 cups all purpose flour

1/2 cup almond meal or almond flour

1 tsp baking soda

1 tsp salt

1 tbsp baking powder

2 tbsp unsalted butter

1/4 cup sliced or slivered almonds

3/4 cup low-fat buttermillk

1 tsp almond extract

 1. Combine dry ingredients (both flours, baking soda, salt, and baking powder) by whisking or pulsing in a food processor. Add very cold butter cut into pieces. Crumble with fingers (or pulse in food processor) until mixture becomes sandy. Add slivered almonds and mix with wooden spoon.

2. Combine almond extract and buttermilk in a separate bowl.

3. Add buttermilk mixture to the dry ingredients until moist (the dough should not quite come together).

4. Turn out onto a lightly floured countertop, including all crumbs and knead once or twice to stick. Flatten into a 6-8 inch round with your hands and cut with a sharp knife or a dough scraper.

5. Line a baking sheet with parchment paper or a silicon mat and place cut scones two inches apart on the sheet.

6. Bake at 425ºF until golden (about 12 minutes). Remove to a wire rack until cool.

The Process:

1.5 cups flour, 3/4 cup low-fat buttermilk,
0.5 cups almond meal/flour, 0.25 cups sliced or slivered almonds, 1 tsp almond extract, 2 tbsp unsalted butter,
1 tsp baking soda, 1 tsp salt, 1 tbsp baking powder

Combine dry ingredients and butter, then mix in the slivered almonds.

Flatten into a 6-8 inch round and cut into eighths.

Place on a parchment-paper lined baking sheet or a silicon mat on a baking sheet.

Bake until golden!

Results:
I wanted these to be a little more almondy than they were. If, like me, you want more almond flavor, double the sliced/slivered almonds, and a teaspoon more almond extract.