| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | 24 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 1/2 | c | Buttermilk |
| 2 | ts | Almond extract |
| 4 | c | Flour |
| 4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | c | Sugar |
| 1 1/2 | c | Butter |
| 2 | c | Toasted sliced almonds; chopped |
INSTRUCTIONS
Set oven at 425 degrees. Beat together egg, buttermilk and extract. Combine flour, baking powder, soda, salt and sugar. Cut in butter until mixture resembles course crumbs. Add almonds. Add liquid ingredients to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough onto lightly floured surface and knead gently 5-6 turns. Divide dough in quarters and pat into 1/2" thick circles. Cut into 6 wedges. Bake on greased baking sheets. Brush scones with cream and sprinkle with a little sugar and a few slices of almonds. Bake 12-15 minutes. Makes 24 scones. Formatted and Busted by Carriej999@AOL.com 2/28/98 Recipe by: A Taste of Blue Spruce Inn, Soquel, California Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 7, 1998
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