Buttermilk Almond Scones with Maple Glaze

Whatever someone originally buys buttermilk for, they are inevitably left with at least a pint extra. I purchased buttermilk to make Sunday breakfast last weekend and started brainstorming of what to do with what was left over. I was just going to make some buttermilk cornbread but I had promised a recipe involving maple syrup. This recipe is the sweet installation of my maple recipe posts. The next entry will be savory. 

Buttermilk Almond Scones:

1 Cup of Flour

1/2 sliced almonds - ground 

3 Tbsp of Sugar

1 Tsp of Baking powder

1 Tsp of Baking soda

6 Tbsp Butter - Salted - cut into small cubes

1/2 Cup of Buttermilk 

Maple Glaze:

3/4 Cup of Confectioners sugar

2 Tbsp Heavy cream 

2 Tbsp Maple Syrup 

1. Preheat oven to 400 degrees 

2. Take sliced almonds and grind them in food processors. 

3. In large bowl sift together flour, baking powder, baking soda, sugar and salt. 

4. Add sifted dry ingredients and cubes of butter into the food processor with ground almonds. Turn on until a coarse meal is formed. 

5. Return the mixture to the large bowl and add buttermilk. Stir until well combined. 

6. Turn dough over to a floured surface and form a circle about 1/2 inch thick and divide into 8 equal parts. 

7. Bake a couple inches apart on a pan lined with parchment paper for 12-15 minutes or just until they have slightly browned. 

8. While the scones are cooling whisk together all the ingredients for the glaze. 

Scones taste really great while they are still slightly warm.