These almond scones are made with buttermilk so they are tender and fluffy then topped off with a sprinkle of almonds.
How did you celebrate Mother’s Day this year?
Mom’s love brunch!
I think its a proven fact that once you get the title of Mother, brunch is on your radar. Also flowers, because have you seen how packed with flowers the stores were this week? I am not going to complain, because although I am not a mom I also love brunch so I was excited when my mom decided she wanted to have a tea party brunch at home this year for Mother’s Day.
After all of the crazy, and hospital stays that have been going down in my family recently. My mom deserves to be celebrated. She is the strongest, most caring, selfless woman I know. And I hope to be half the mother that she is someday.
We celebrated together with my mom, aunt, and both grandma’s. It was so nice to have everyone together chatting and sipping tea as we lingered at the table. We drank my favorite earl grey cream tea from Teavana. To go with the tea party theme I made these delicious almond buttermilk scones.
These scones turned out SO GOOD! My family loves anything almond flavored, and they were a big hit. We topped them with lemon curd and blackberry jam, but they are perfect just on there own. I tweaked my usual scone base recipe and decided to try adding an egg. I am so glad I did! I love scones, but sometimes they can be a little dry if you aren’t eating them hot out of the oven. (Let’s be real I always eat them hot out of the oven.) But the egg kept these so soft, fluffy, and moist. They are a scone so they have a crispy top, but once you bite inside it’s everything your soft scone dreams are made of.
If you aren’t as big of an almond fan as we are you could always switch out the almond extract for vanilla, or even lemon if that is your thing. Either way you try them these scones are sure to be a hit at any brunch.
- 2½ cups flour
- ½ cup sugar
- 2 tablespoons baking powder
- ¼ teaspoon salt
- ½ cup butter, frozen
- 1 cup buttermilk
- 1 egg
- 1 teaspoon almond extract
- ½ cup sliced almonds
- Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a box grater, grate the frozen butter into the dry ingredients. Cut the butter into the dry ingredients using a fork until the mixture resembles coarse sand. There will be a few larger crumbs of butter that will keep the scones flaky.
- In a glass measuring cup combine the buttermilk, egg, and almond extract. Fold the liquid into the dry ingredients until well incorporated.
- Turn the dough out onto a floured surface and form into two equal balls of dough. Flatten each ball into an 8 inch disk on a parchment lined baking sheet. Cut the disk into 8 wedges, then bake for 15 minutes and until the top is lightly golden. Let cool and then separate the wedges.