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.
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:
- My favorite corn salad
- This sangria
- The kale salad I’m addicted to
- And maybe that orzo cucumber dish.
But let’s face it. It’s Oregon and chilly. And so buttermilk baked goods may be more appropriate.
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.
Remember, our GIVEAWAY starts today!
|Almond Buttermilk Scones||
- 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)
- Mix dry ingredients together; reserve some ground almonds to coat tops of scones.
- Add butter to dry mixture with your fingers. Mix until crumbly.
- Separately mix the buttermilk and almond extract; then add to the dry ingredients. Mix until incorporated.
- 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.
- Cover with plastic wrap and freeze for 20 minutes. (Meanwhile, preheat your oven to 375.)
- Remove from freezer, divide into eight triangles and place them on a sheet pan or parchment lined cookie sheet.
- Coat the tops of each scone with milk using a brush or your fingers, then lightly sprinkle the remaining almonds on top.
- Bake for 17 to 22 minutes at 375°F in a preheated oven. Edges of scones will have a light brown color when done.