Cranberry Buttermilk Scones
with Toasted Almonds
The toasted almonds on these light scones nicely complement the tartness of the cranberries.
1 egg
1 1/2 c buttermilk
2 tsp almond extract
4 c flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c sugar
1 1/2 c butter
1 c dried cranberries
1 c toasted sliced almonds
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Preheat oven to 425. Beat together egg, buttermilk and extract. In another bowl, combine flour, baking powder, soda, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Add almonds and cranberries.
Add the liquid ingredients to the dry. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn the dough onto a lightly floured surface and knead gently 5 to 6 turns. Divide dough in quarters and pat into 1/2 inch thick circles. Cut into 6 wedges. Bake on greased baking sheets. Brush scones with cream and sprinkle with a small amount of sugar and a few sliced almonds. Bake for 12 to 15 minutes. Remove from oven and serve hot with butter.
Makes 24 scones.
