Since I have yet to photograph my favorite scones, I didn’t want to leave you hangin’ without some yummy photo to drool over. So, what’s the perfect pairing for homemade almond buttermilk scones? That’s right, a cup of home ‘spro, courtesy of my main man, Curtis. Anyways, this post is about the scones, so back to it! This past Sunday, I attended an LA blogger meet-up, and met some super cool ladies! It was a potluck — there was a lot of deliciousness going on — and I made my favorite scones to share. Fortunately, they were a hit (glad I’m not the only one that likes them!), so I wanted to share the recipe with you all. I can’t remember where I picked up this recipe, but it’s super easy to make and they’re seriously addicting!
Almond Buttermilk Scones
Ingredients:
- A scant 2 ¼ cups (10 oz.) all-purpose flour
- ¼ cup plus 1 tablespoon (2.33 oz) sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sliced almonds
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 stick cold unsalted butter
- 2 tablespoons milk
- Turbinado or demera sugar for sprinkling
Directions:
- Preheat the oven to 375°F
- In a medium to large-sized mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the almonds and stir to combine.
- In a small bowl, whisk together the buttermilk and the vanilla.
- Cut the cold butter into the flour mixture and stir to combine. Add the buttermilk mixture to the flour mixture and stir to combine.
- Gently knead the dough together in the bowl until it is just combined. Be careful, however, not to mix and knead the dough too much—you just want to combine the ingredients. If you have to add a tablespoon more of buttermilk, do so, but otherwise just gently pack the mixture into a ball and then turn dough out onto a work surface.
- Gently pat and shape the dough into a rectangle approximately ¾ to 1 – inch thick. With a knife or bench scraper, cut the dough into six triangles.
- At this point, either freeze the cut scones in a zip lock bag or place them on Silpat or parchment paper-lined cookie sheet. Brush the scones with the milk and sprinkle with the sugar. (Note: you can brush the scones with anything you like: eggs, egg whites, cream, even water. If you don’t have turbinado or demera sugar, regular granulated sugar is a fine substitute.)
- Bake the scones for approximately 15-18 minutes. (When you bake frozen scones, remove them from freezer while oven preheats. Brush with wash just before baking and bake 18-23 minutes.) Serve immediately.
While you’re enjoying your freshly baked scones, check out their blogs for some good reads:
Jessica Ahnert Davis (the hostess with the mostess! *Thanks for hosting the get-together, Jess!*): www.nesteaglerock.com
Sarah Ehlinger: www.verysarie.com
Amanda Habbershaw: www.lovecreativeblog.com
Theresa Dykes: www.inspirationcooperative.blogspot.com
Kelly Lanza: www.studiodiy.com
Callie Bloem: www.callmecal.com
Jen Sobel: www.punkyandthecity.com
Irene Lovett: www.designstiles.me
Elsie Lau: www.elauinc.blogspot.com
