Almond Buttermilk Scones

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   ["Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.", "Add butter and massage into dry mixture with your fingers (or in food processor by pulsing). 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. to completely incorporate mixture. Dough will be ""tacky"" but NOT ""sticky"" or ""shaggy"". Place on parchment or waxed paper and hand form into a circle (approx. 8 inches in diameter) and about 1 inch high (or thick).", "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 outward from the other so they are not touching; this allows them to raise and bake.", "Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds. Bake for 17 to 22 minutes at 375u00b0F in a preheated oven.", "Edges of scones will have a light brown color when done."]

* Per serving · 4 servings · Values may vary.

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