Home Our Story Our Products Recipes Foodservice Shop

Almond Scones

Almond Extract

Breakfast or Brunch

Scone/Waffle/Breakfast Pastry

15 Minutes Prep

17-22 Minutes Cook

Approximately 12 scones

INGREDIENTS

Instructions

Mix dry ingredients together with a whisk in a bowl, or in food processor
Add butter and with a pastry cutter cut into dry mixture until it’s like sand. If using a food processor, put mixture in a bowl. Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated. Pour onto lightly floured working surface and knead for 1 minute. Dough will be tacky but not sticky. Place on parchment or waxed paper and hand form into a flat circle.
Cover with plastic wrap and freeze for 20 minutes. Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
Pull each scone out from the other so they are not touching. this allows them to raise and bake.
Coat the tops of each scone with the remaining heavy cream using a brush or your fingers, then sprinkle the tops with the remaining almond slivers. Bake for 17 to 22 minutes at 375°F in a preheated oven.
Edges of scones will have a light brown color when done.