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Almond Chip Scones

For bridal showers or other special occasions, I often triple the recipe for these moist scones. You can try blueberries instead of chocolate chips and almonds. Or cut the dough into strips like biscotti, bake them and dip them into coffee.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 3-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1-1/2 to 2 teaspoons almond extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup slivered almonds, toasted

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
  • In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.
  • On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges.
  • Bake at 425° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts
1 slice: 595 calories, 35g fat (19g saturated fat), 178mg cholesterol, 707mg sodium, 61g carbohydrate (17g sugars, 4g fiber), 12g protein.
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