BUTTERMILK ALMOND SCONES

1 egg
1 1/2 cups buttermilk
2 teaspoons almond extract
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 1/2 cups butter
2 cups toasted sliced almonds, chopped

Set oven at 425 degrees F.

Beat together egg, buttermilk and extract; set aside.

Combine flour, baking powder, soda, salt and sugar. Cut in butter until mixture resembles course crumbs. Add almonds. Add liquid ingredients to dry ingredients. Mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough onto lightly floured surface and knead gently 5-6 turns.

Divide dough in quarters and pat into 1/2-inch thick circles. Cut into 6 wedges. Place on greased baking sheets.

Brush scones with cream and sprinkle with a little sugar and a few slices of almonds.

Bake 12-15 minutes.

Makes 24 scones
Source: A Taste of Blue Spruce Inn, Soquel, California