Almond Buttermilk Scones
While there may be disagreements on whether you are eating a “skon” (rhyming with “con” and “John”) or “skone” (rhyming with “Joan” and “cone”), we all agree they’re simply delicious.
Heat oven to 350 degrees, and line a large baking sheet with parchment paper.
In a large mixing bowl, combine well the scone Mix and ground almonds.
In a small bowl, whisk the eggs, buttermilk and almond extract until well blended. Cut butter into dry mix, using a pastry blender or a fork.
Add the buttermilk mixture to the buttered dry mixture and stir until barely combined.
Turn the dough onto a well-floured surface and knead very briefly, 4 to 6 turns. Roll into a disk that is about 6 to 8 inches wide. Flour the blade of a large knife and cut into 8 wedges. Do not turn or twist the knife; cut straight down with a single stroke for each slice. Transfer scones to the baking sheet and place them one inch apart. Gently press a whole almond into the center of each scone. Bake 18 to 20 minutes.
Enjoy this with a mug of Holiday Spice Tea
Serve warm or at room temperature with softened Organic Valley Cultured Butter
As prepared, each serving contains 240 calories, 10g total fat, 60mg cholesterol, 290mg sodium, 34g total carbohydrate and 5g protein.