1-1 1/4cupsbuttermilk(more in the winter, less in summer)
Juice of 1 blood orange
Preheat oven to 500ºF. Dust a baking sheet with flour.
In a large bowl, thoroughly mix flours, powder, soda, salt, sugar, and zest. With a pastry blender, two knives, or your fingers, cut in the butter until the mixture looks like fine crumbs. Mix in the almonds. Add the buttermilk and stir for 20 seconds.
Turn the dough out onto a well floured surface and, adding flour as necessary to prevent sticking, gently knead the dough 8 to 10 times. Shape the dough into an 8 inch circle. Using a bench scraper or spatula, cut the dough into 8 equal pie shaped pieces, cutting straight down rather than "sawing" through the dough. Transfer the pieces to the prepared baking sheet, leaving an inch between each.
Turn the oven heat down to 450ºF. Bake the scones for 15 minutes or until just beginning to brown.
While they are cooling, mix together the glaze. In a small bowl, mix powdered sugar with just enough blood orange juice to make a thick glaze. Drizzle over cooled scones. Garnish with pomegranate seeds, if desired.