Instructions

1. For best results, please read tips in the paragraphs above. 
2. Sift dry ingredients to a medium mixing bowl tossing with shredded butter and chopped almond paste.  Create a well in the center of the flour mixture and pour in the whisked wet ingredients.  Using a large rubber spatula, stir the ingredients together using the least number of strokes as possible.  The dough will be sticky and a bit crumbly.
3. Turn out onto a floured work surface.  Sprinkle the top of the dough with more flour.  Lightly knead dough to bring it together.  Dusting sticky spots with more flour.  Once kneaded and sticky spots no longer remain.  Flour your work surface again and again and begin to roll out dough to approximately ½ an inch thick.
4. Pull up the edges of dough and add flour to your work surface as necessary to prevent dough from sticking. Spread almond slices over the surface and press into dough.  Give the dough another dusting of flour.  
5. Taking the long edge of the scone dough and fold over ¼ of the surface of the dough.  Press another layer of almond slices on to the folded section.  Fold over again, repeating with the almonds.  Continue this process until the entire sheet of dough is folded and covered in almonds.  Now take your dough and fold it in thirds lengthwise. 
6. On a sheet of cling wrap, sprinkle with flour, place dough on top, sprinkle with flour again, wrap up tightly and chill overnight in the fridge. 
7. Preheat oven to 400° F.
8. Flour work surface and roll dough out into a 2-inch-thick rectangle.  Using a sharp sturdy knife cut dough into 18 triangles.  Transfer to a parchment of silpat lined baking sheet.  Liberally brush the tops of the scones with buttermilk, sprinkle with a good amount of turbinado sugar, and add few more almond slices for an extra bit of love.  Slide in the oven and bake until puffy with a light golden color on the bottoms.  Remove from baking sheet and place on a wire rack to cool. 
9. Enjoy with cream and jam!