Buttermilk, Earth Day and a giveaway!

jen's splash

RECIPE: Buttermilk almond scones.

Yippee! happy 1-year birthday to Wine and a Spoon. To celebrate the things we love—food and community—we’re announcing a GIVEAWAY!

Comment on any new blog post this week (today through Tuesday April 24), share us on your Facebook profile (and tell us!) or like our page on Facebook, and your name will be entered into a drawing for a $50 gift certificate to Whole Foods (or your local natural store, if no Whole Foods is near). We’ll announce the winner next week.

And, while you’re pacing the kitchen, awaiting our drawing, you can bake.

Here’s the thing about scones. Scones and I don’t get along.  I think I try to make them too healthy. Or don’t give them enough freezer chilling time. But they always turn out, well, meh. Until this recipe.

Buttermilk and almonds, yum. This might be a great recipe for my Earth Day (Sunday!) celebrations. Perhaps  a hiking adventure. Or a breakfast backyard picnic.

I have a habit of eating breakfast outside. Some fresh air. Quiet. Is a great way to start the day. Especially for a non-morning person. And for upcoming Earth Day.

So The Nature Conservancy, as you might have heard, is hosting it’s second annual Picnic for the Planet this Earth Day. They’re encouraging folks to get outside and enjoy nature’s bounty, which is exactly what I plan to do. (Full disclosure, I work for the Conservancy, by the way.)

If it were a warm evening, I’d totally make more picnic-esque treats like:

But let’s face it. It’s Oregon and chilly. And so buttermilk baked goods may be more appropriate.

That light is actually helping little seeds grow and has nothing to do with my scone making.

And this food thing is actually related to how I got started in conservation. When I was young, I remember pleading with my parents to recycle. “Sure!” they said. “You can do that.”

And so began many an evening of me alone in the garage, wrangling food containers: soaking cans and glass jars in buckets of warm soapy water. Scrubbing labels and glue. Stomping aluminum.

I guess I haven’t changed much: still love food and our natural world.  (And with some good weather, I may even be able to plant these emerging sunflowers and parsley this weekend, too!)

RECIPE RATING: 5 of 5 glasses of black coffee. They’re everything I’d been pining for. Light. Lovely. And not too bad for you, either. Enjoy them outside for breakfast this weekend!

Remember, our GIVEAWAY starts today!

Almond Buttermilk Scones
5.0 from 3 reviews
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Author: Jen
Adapted from: http://www.food.com/recipe/almond-buttermilk-scones-76345
Ingredients
  • 2 1/2 C unbleached all-purpose flour
  • 1/4 C sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 5 tablespoons unsalted cold butter (cut into small cubes)
  • 1 C buttermilk (I used low fat)
  • 1 tsp pure almond extract
  • 1/2 C almonds: chopped
  • 1 tbsp milk (for top of scones)
Directions
  1. Mix dry ingredients together; reserve some ground almonds to coat tops of scones.
  2. Add butter to dry mixture with your fingers. Mix until crumbly.
  3. Separately mix the buttermilk and almond extract; then add to the dry ingredients. Mix until incorporated.
  4. Pour onto lightly floured working surface and knead for 1 minute, or until smooth. Dough will be “tacky” but NOT “sticky” or “shaggy”. Use more flour if it’s still sticky or milk if too dry. Hand form into a circle 8 inches in diameter and an inch thick.
  5. Cover with plastic wrap and freeze for 20 minutes. (Meanwhile, preheat your oven to 375.)
  6. Remove from freezer, divide into eight triangles and place them on a sheet pan or parchment lined cookie sheet.
  7. Coat the tops of each scone with milk using a brush or your fingers, then lightly sprinkle the remaining almonds on top.
  8. Bake for 17 to 22 minutes at 375°F in a preheated oven. Edges of scones will have a light brown color when done.
  9. Enjoy!
2.2.3

 

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24 Responses to Buttermilk, Earth Day and a giveaway!

  1. Juliann says:

    I’ve learned that you cannot make scones too healthy. They need cream and butter to make them delicious. I can no longer have flour but I might make these for a neighbor’s birthday breakfast celebration.

    • Jen says:

      I’ve learned that now, too. And I was surprised to see not too much butter and sugar in this recipe. Enjoy the birthday!

  2. EB says:

    I will definitely be making these scones. Enter me in the drawing!

  3. Chase W. says:

    These scones look amazing! I’m going to attempt to make them for our volunteers in the campaign office!

  4. Jen says:

    Think I may try these Mothers Day weekend. My mom will love them!

  5. Alisa says:

    Yumm, those look amazing. And I love almonds, so I may need to try these soon.

  6. Jenni says:

    Yum! I love almond scones, and this recipe looks SUPER easy – can’t wait to try these!!!

  7. Anthony says:

    Jen, I just found your site via Facebook from a friend (isn’t it great when that happens?) Anyhow, the end product looks great, so I look forward to trying the Buttermilk Almond Scone recipe. How do you think it would come out with gluten free flour? (if you don’t know, I will let you know after I give it a whirl.)

    Best regards,

    Anthony

    • Jen says:

      Hi! I haven’t tried these gluten free, but I wonder how almond flour/meal would be as a substitute. Great flavor, I’m guessing. Keep us posted on how it comes out!

  8. beckie says:

    Okay, you need to make these for me and deliver them to me. Please? Okay, I guess I will have to try to do it myself….Yay for giveaways!

  9. manda says:

    I love “true” scones. Most you get at coffee shops are too sweet. These look great.

  10. Jennifer Bowyer says:

    Now I want to go to a quaint little coffee shop, sit outside and enjoy a beautiful cup of coffee! (too bad it’s almost 100 degrees in AZ!) :) These look so yummy, thanks for posting! Would love an entry in the giveaway to please

  11. Alexa Stuart says:

    This recipe looks great! Have you tried adding berries to it? I have some blueberries in the freezer that need to be used up…

    • Jen says:

      Hi Alexa! I usually add berries to my scones. The only reason I didn’t was because I was also making a cobbler, which is where I dumped my frozen peaches and blueberries. But I think it work well! Add them in, carefully, after you mix the dough, so you don’t break the berries. And enjoy!

  12. Jacquie Smiley says:

    These look great — I love to make scones but have not tried a buttermilk recipe. I usually put fruit in, love the ideas of almonds…although I think some lemon zest or cranberries would also be a delicious addition. BTW posted on my FB page your WandAS link!

    • Jen says:

      Hi Jacquie. Lemon and lemon zest is typically my go-to for anything. Especially soups, recently. But I think this would be a great addition. I like the rich almond/buttermilk/vanilla flavor. just as is. But see what you think (and let us know)!

  13. Rachel says:

    OK, I normally like to wait until I’ve made a recipe to comment & give feedback, but I just have to say I have been dreaming about these all week. I thought I’d put it in my “to make soon” bookmark folder, but I think I have to put these in the NOWNOWMUSTMAKENOW grocery list. They sound wonderful!!

  14. Elizabeth says:

    Those are definitely gorgeous. I’m not a scone person, but if presented with those, I would absolutely make an effort to be one.

  15. Debbie C says:

    I think I have every thing I need for this recipe already. But if not, I WILL be getting it because I have to try these scones.

    chrisdeglen(at)gmail(dot)com

  16. Anneliese says:

    I love buttermilk scones with dried currents! Yours look so lovely and fluffy that I will try your recipe some weekend!

  17. Ken says:

    These were light and fluffy, and rocked. Can i say all that in the same sentence?

  18. Pingback: Asparagus, anyone? | Wine and a Spoon

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