Author Notes
Lightly sweetened, creamy, lots of almond, and a little bit of chocolate to complement the almonds. Perfect breakfast!
A great variation is to add 1/2 to 1 cup of dried cherries when adding in the almonds and chocolate.
—Chelle
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Ingredients
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3 cups
bread flour
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1/2 cup
sugar
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1/2 tablespoon
baking soda
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1/2 teaspoon
kosher or sea salt
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3.5 ounces
almod paste
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2
large eggs
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1 cup
cream + additional for brushing scones
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1/2 cup
almonds
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1/2 cup
semi sweet chocolate chunks
Directions
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Preheat the oven to 400*. Use spray oil to lightly grease a baking tray. Set aside.
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In the bowl of a large stand mixer sift together flour, sugar, baking soda, and salt. Crumble the almond paste by hand into the flour mixture.
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Add eggs and cream and mix well using the paddle attachment.
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Add almonds and chocolate chunks and mix in.
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Turn the scone dough out onto a lightly floured work surface. With floured hands shape the dough into a 2 inch thick circular disk. Using a very sharp knife lightly dusted with flour cut the disk pizza style into 8 triangle/wedges.
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Place each triangle wedge onto the baking sheet spaced about an inch apart. Brush the tops of the scones with an additional splash of cream using a pastry brush. Bake at 400* for 15-18 minutes. The tops of the scones should be lightly browned. Cool before serving.
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