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1
Preheat the oven to 425 F. Place the oven racks in the upper and lower thirds of the oven.
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2
In a small skillet toast the almonds over medium heat, tossing frequently until lightly browned and fragrant. Remove from heat and set aside.
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3
In a large bowl stir together the flour, sugar, baking powder, baking soda, and salt with a fork. Dump the cold butter in the flour and quickly cut into the flour, using either your fingers (my preference) or a pastry blender. You want the dough to look shaggy and you'll have pea-sized pieces of butter left.
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4
Pour in the buttermilk and mix with the fork until it just comes together. Don't worry if the dough hasn't come completely together at this point. Dump the dough onto a lightly floured surface and lightly knead until the dough comes together. If the dough seems too dry you can add buttermilk by the teaspoon-full until it comes together. Be careful not to over-knead the dough, 10 or 12 turns should be fine.
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5
Cut the dough in half and set one half to the side. Working with your hands or a floured rolling pin pat or roll the first half into a rectangle about 12 inches long and about 1/2 inch thick - it will not be very wide. Spread half of the prune lekvar over the dough, top with half of the toasted almonds, and grate a teaspoon or two of the Parmigiano-Reggiano over the topping. Roll the dough up form one of the long sides, pinch the ends together, and place on a cutting board seam-side down. Repeat the process with the other half of the dough.
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6
Once you've formed both rolls its time to cut them - cut each roll in half, and then each half into six 1-inch slices. Place cut-side down on two un-greased cookie sheets and bake 10-15 minutes, until the tops of the scones are just browned. Let the scones cool on the pan for a few minutes before removing to a plate or serving platter. They are best served warm.
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7
*If you don't have prune lekvar you can use any sort of jam or preserve that you have on hand.
