Buttermilk Almond Scones
Recipe from Blue Lantern Inn, Dana Point CA.

Ingredients
2 cups sliced California almonds, toasted*
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
1 1/4 cups buttermilk (or nonfat yogurt, if desired)
1 egg
2 teaspoons almond extract
½ cup butter
2 tablespoons heavy cream
Granulated sugar

Toast almonds*; cool, then crumble and set aside. Preheat oven to 425F. Oil two 10½x15½-inch baking sheets; set aside. Combine flour, baking powder, soda, salt and sugar in large 3-quart mixing bowl; set aside. Whisk buttermilk, egg and almond extract together in small bowl; set aside. Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until mixture clings together and forms a soft dough. Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out ½-inch thick into four rounds. Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds. Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter.

Servings: 2 dozen

Notes
* To toast sliced California almonds, spread in an ungreased baking pan. Place in single layer on ungreased baking sheet. Bake at 350F just until fragrant and light brown, 5 to 7 minutes; stirring frequently to prevent scorching. Remove from oven and cool. Note that almonds will continue to brown slightly once removed from oven.