Submitted by: Ethan from Moorhead, Minnesota
Yield: 16 small scones
You'll need a food processor that can hold 11 cups for this recipe.
Place the almonds into a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the butter and process until incorporated well.
Now, with the food processor on, add the wet ingredients through the feed tube. Continue to mix, just until it all comes together and forms a ball. Do not overmix!
The dough will be a little sticky when you remove it from the food processor, so I just toss the whole ball into my flour bin and coat it lightly.
Next, divide it into 2 balls. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick. Take a long bladed knife and cut the circles into 8 even wedges. A pizza cutter works well too.
Use a silicone baking mat (Silpat) to keep the scones from sticking to the baking sheet. Place the 16 pieces on the mat on a cookie sheet.
Bake in a 350 degree oven for 12-15 minutes. Dust with powdered sugar once cooled.