Buttermilk Almond Scones

Buttermilk Almond Scones are a favourite in our home. The beautiful aroma of toasted almonds with a soft delicate scone makes snacks even more appealing. They are ready within 25 minutes and often eaten shortly afterwards. Serve as a snack, side dish, picnic and always with butter. I love to add the raspberries as a little fresh surprise. I often roll the dough out and cut it into shortbread shapes or into the traditional scone shape.

Buttermilk Almond Scones

I have always loved scones but these are a new level of flavour.

4.66 from 29 votes

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Course: Picnic, Side Dish, Snacks

Cuisine: American

Keyword: Bread, Cake, Dairy, Eggs, Fruit, Nuts, Raspberry

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 servings

Calories: 286kcal

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Ingredients

 

MetricImperial

• 2 cups almonds toasted, sliced
• 4 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup granulated sugar
• 1 1/4 cups buttermilk or nonfat yogurt
• 1 large eggs free range
• 2 tsp almond extract
• 1/2 cup unsalted butter
• 2 tbsp heavy cream
• 1/4 cup granulated sugar
• 1 punnet raspberries fresh

Instructions

• Toast almonds; cool, then crumble and set aside.
  2 cups almonds
• Preheat oven to 425F. Oil two 10½x15½-inch baking sheets; set aside.
• Combine flour, baking powder, soda, salt and sugar in large 3-quart mixing bowl; set aside.
  4 cups all-purpose flour, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1/2 cup granulated sugar
• Whisk buttermilk, egg and almond extract together in small bowl; set aside.
  1 1/4 cups buttermilk, 1 large eggs, 2 tsp almond extract
• Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until mixture clings together and forms a soft dough.
• Carefully add the raspberrys to break them but not to pulp
  1 punnet raspberries
• Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out ½-inch thick into four rounds.
• Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds.
  1/4 cup granulated sugar, 2 tbsp heavy cream
• Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter.
  1/2 cup unsalted butter

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Cholesterol: 11mg | Sodium: 247mg | Potassium: 75mg | Fiber: 3g | Sugar: 9g