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Preheat oven to 425 Mash avocado in a large bowl and stir in lime juice, zest and buttermilk. Whisk until well blended and the consistency of heavy cream. Combine flour and next 4 ingredients.
Either by hand or with a food processor, cut in butter until well blended, leaving a few larger pieces of butter (about the size of lentils). Dump the flour mixture into the avocado mixture and stir until just combined. Pour onto a work surface and knead just until dough comes together. Give it 3 final turns and pat out into an 8 inch circle. Combine remaining sugar, chili powder, and salt. Brush dough with buttermilk and sprinkle on the sugar mixture. Cut into 8 wedges and space evenly on a baking sheet. Bake for about 17 minutes, until bottoms are medium brown. It is important to allow these to cool completely before eating.
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Large golden crystals — crunchy coffee topping, crème brûlée
Coarse crystals with light molasses — crunchy topping for baked goods
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast