My mom loves the flavor combination of honey and almond. I baked her a batch of these scones for Mother's day last year. I've been tinkering for a while with an almond scone recipe and found that between the almond meal in the dough and the nuttiness from the spelt flour, these come out just right. Don't worry if you don't have buckwheat honey, these turn out lovely with regular honey. —Oops! Were you gonna eat that?
blanched sliced almonds, toasted and divided
all purpose flour
spelt flour (if you don't have, try whole wheat pastry flour or use all AP flour)
chilled unsalted butter, cut into small pieces