Almond Buttermilk Scones - cooking recipe

Ingredients

2 1/2 cups unbleached all-purpose flour (or bleached)
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons unsalted cold butter (grated using a hand cheese grater or cut into small cubes)
3/4 cup buttermilk
3 tablespoons heavy cream, reserve one tablespoon for coating tops of scones
1/4 cup almonds, reserve one-and-a-half tablespoons to cover tops of scones (ground in a coffee grinder or food processor, do not grind into paste!)

Preparation

Mix dry ingredients together with a whisk in a bowl, or in food processor (by pulsing); reserve one-and-a-half tablespoons of ground almonds to coat tops of scones.
Add butter and massage into dry mixture with your fingers (or in food processor by pulsing). If using a food processor, put mixture in a bowl. Pour in buttermilk, heavy cream (reserve one tablespoon to coat top of scones), and almond extract into bowl and mix with a large spoon until contents are incorporated. Pour onto lightly floured working surface and knead for 1 minute. to completely incorporate mixture. Dough will be \"tacky\" but NOT \"sticky\" or \"shaggy\". Place on parchment or waxed paper and hand form into a circle (approx. 8 inches in diameter) and about 1 inch high (or thick).
Cover with plastic wrap and freeze for 20 minutes Remove from freezer, place on a sheet pan or cookie sheet, divide into six triangles using a knife or pizza cutter.
Pull each scone outward from the other so they are not touching; this allows them to raise and bake.
Coat the tops of each scone with the remaining cream using a brush or your fingers, then lightly coat (sprinkle) the tops with the remaining ground almonds. Bake for 17 to 22 minutes at 375\u00b0F in a preheated oven.
Edges of scones will have a light brown color when done.