4 large eggs
1 1/2 cups buttermilk
2 teaspoons almond extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into bits
2 cups sliced blanched almonds, toasted lightly
1 tablespoon milk

 In a bowl whisk together 3 of the eggs, buttermilk and almond extract. In a large bowl combine flour, baking powder, soda, salt and 1/2 cup sugar. Add butter and blend mixture until it resembles coarse meal. [We prefer to use our hands to mix. - Ed.] Stir in gently 1 1/2 cups almonds and buttermilk mixture.  Combine mixture until it just forms a dough and spoon dough by heaping tablespoons 2 inches apart onto two well/buttered baking sheets.
In a small bowl whisk together remaining egg and milk and brush tops of scones lightly with egg wash. Sprinkle scones with remaining 1/2 cup almonds and remaining 2 tablespoons sugar. Bake them in the middle of a preheated 375-degree F. oven for 8 minutes. Rotate baking sheets in the oven and bake
5 to 7 minutes more or until scones are golden around the edges. Transfer the scones with a spatula to racks and let them cool slightly. Best served warm.  Makes about 30.
 

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