{"id":19,"date":"2012-04-05T21:02:00","date_gmt":"2012-04-05T21:02:00","guid":{"rendered":"http:\/\/www.allinadaiswork.com\/?p=19"},"modified":"2012-04-05T21:02:00","modified_gmt":"2012-04-05T21:02:00","slug":"buttermilk-almond-scones-with-maple-glaze","status":"publish","type":"post","link":"http:\/\/www.allinadaiswork.com\/dev\/?p=19","title":{"rendered":"Buttermilk Almond Scones with Maple Glaze"},"content":{"rendered":"<p><a count-layout=\"horizontal\" href=\"http:\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fdaiswork.blogspot.com%2F2012%2F04%2Fbuttermilk-almond-scones-with-maple.html&#038;media=http%3A%2F%2F2.bp.blogspot.com%2F-NcFTPGZDJbA%2FT34BGVzOPHI%2FAAAAAAAAAO4%2FdRZMQuZgPDg%2Fs1600%2FDSC_0812.JPG&#038;description=Buttermilk%20Almond%20Scones%20with%20Maple%20Glaze\"><img decoding=\"async\" border=\"0\" src=\"http:\/\/assets.pinterest.com\/images\/PinExt.png\" title=\"Pin It\"><\/a><\/p>\n<div>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.\u00a0<\/div>\n<div><\/div>\n<div>Buttermilk Almond Scones:<\/div>\n<div>1 Cup of Flour<\/div>\n<div>1\/2 sliced almonds &#8211; ground\u00a0<\/div>\n<div>3 Tbsp of Sugar<\/div>\n<div>1 Tsp of Baking powder<\/div>\n<div>1 Tsp of Baking soda<\/div>\n<div>6 Tbsp Butter &#8211; Salted &#8211; cut into small cubes<\/div>\n<div>1\/2 Cup of Buttermilk\u00a0<\/div>\n<div><\/div>\n<div>Maple Glaze:<\/div>\n<div>3\/4 Cup of Confectioners sugar<\/div>\n<div>2 Tbsp Heavy cream\u00a0<\/div>\n<div>2 Tbsp Maple Syrup\u00a0<\/div>\n<div><\/div>\n<div>1. Preheat oven to 400 degrees\u00a0<\/div>\n<div>2. Take sliced almonds and grind them in food processors.\u00a0<\/div>\n<div>3. In large bowl sift together flour, baking powder, baking soda, sugar and salt.\u00a0<\/div>\n<div>4. Add sifted dry ingredients and cubes of butter into the food processor with ground almonds. Turn on until a coarse meal is formed.\u00a0<\/div>\n<div>5. Return the mixture to the large bowl and add buttermilk. Stir until well combined.\u00a0<\/div>\n<div>6. Turn dough over to a floured surface and form a circle about 1\/2 inch thick and divide into 8 equal parts.\u00a0<\/div>\n<div>7. Bake a couple inches apart on a pan lined with parchment paper for 12-15 minutes or just until they have slightly browned.\u00a0<\/div>\n<div>8. While the scones are cooling whisk together all the ingredients for the glaze.\u00a0<\/div>\n<div><\/div>\n<div>Scones taste really great while they are still slightly warm.<\/div>\n<div><\/div>\n<div><a href=\"http:\/\/2.bp.blogspot.com\/-NcFTPGZDJbA\/T34BGVzOPHI\/AAAAAAAAAO4\/dRZMQuZgPDg\/s1600\/DSC_0812.JPG\" imageanchor=\"1\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"428\" src=\"http:\/\/2.bp.blogspot.com\/-NcFTPGZDJbA\/T34BGVzOPHI\/AAAAAAAAAO4\/dRZMQuZgPDg\/s640\/DSC_0812.JPG\" width=\"640\"><\/a><\/div>\n<p><a count-layout=\"horizontal\" href=\"http:\/\/pinterest.com\/pin\/create\/button\/?url=http%3A%2F%2Fdaiswork.blogspot.com%2F2012%2F04%2Fbuttermilk-almond-scones-with-maple.html&#038;media=http%3A%2F%2F2.bp.blogspot.com%2F-NcFTPGZDJbA%2FT34BGVzOPHI%2FAAAAAAAAAO4%2FdRZMQuZgPDg%2Fs1600%2FDSC_0812.JPG&#038;description=Buttermilk%20Almond%20Scones%20with%20Maple%20Glaze\"><img decoding=\"async\" border=\"0\" src=\"http:\/\/assets.pinterest.com\/images\/PinExt.png\" title=\"Pin It\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/posts\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19"}],"version-history":[{"count":0,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=\/wp\/v2\/posts\/19\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.allinadaiswork.com\/dev\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}