Almond scones

These almond scones were unbelievably delicious. An added bonus of this recipe is that it yields only six scones, perfect for a few breakfasts, and no need to stuff the freezer with the same food.
But we don't even have six people in our family, so I debated whether to freeze the dough or the ready baked scones. Since I've only had the best experiences with freezing bread and cake products, I decided to try freezing the prepared scones. The frozen and microwave-thawed scones were better than the fresh ones. I'm serious. And it's more environmentally friendly to heat your oven only once, and microwave the frozen scones. So, you got a win-win situation. How rare is that?

Ingredients
2.25 cup flour
5 tbsp sugar
1.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
1/3 cup sliced almonds
2/3 cup buttermilk
1 tsp vanilla extract
0.25 tsp almond extract
1 stick butter
milk
sugar to top

Preparation
Preheat oven to 375F.

Have all your ingredients chilled. Mix the dry ingredients. Mix the buttermilk and flavors and place in the fridge.

Cut the butter into the dry ingredient mix until crumbly. Pour in the liquid mix and shape into a ball quickly, with the least possible manipulation of the dough.

Pat down onto a well-floured surface and form a rectangle.

Cut into six pieces and transfer onto a baking shape. Brush with milk and sprinkle with sugar.

Bake for approximately 15 minutes. Cool a bit on the baking shape before removing with a spatula.

Freeze overnight, microwave and serve ;-) Oh well, you can have some while fresh, if you must. Serve with delicious jam or clotted cream!