Almond Scones (Janette Paull)

Almond Scones (Janette Paull)
3 large eggs
1½ cups buttermilk
2 t. almond extract
4 cups flour
4 t. baking powder
1 t. baking soda
1 t. salt
½ cup plus 2 T sugar
2 sticks cold unsalted butter, cut into small bits
2 cups slices almonds, toasted lightly
1 T milk
1 egg for egg wash

In a bowl whisk together the 3 eggs, buttermilk, and almond extract. In another large bowl combine the flour, baking powder, soda, salt and ½ cup sugar. Add the butter and blend the mixture with hands until butter is mixed into consistency of coarse cornmeal or small peas. Stir in gently 1½ cups almonds and then add the buttermilk mixture until it just forms a dough. Spoon the dough by heaping tablespoons 2 inches apart onto 3 well buttered baking sheets. In a small bowl, whisk the remaining egg and 1 T of milk, and brush the tops of the scones lightly with the egg wash. Sprinkle with remaining ½ cup almonds and 2 T sugar. Bake in middle of 375 degree oven for 8 minutes. Rotate the baking sheet and bake 5-7 minutes more until golden around the edges. Let cool on a rack. Makes about 25-30 scones.
submitted by: Ellen Patton