These scones are better than dessert for breakfast
You knew my love of scones was going to morph into some little chocolate number. I've actually been hanging onto this recipe for probably a year. I know. Sorry. They're so good. But I needed a bit of a scone sabbatical. Once I stopped baking them for the bakery we needed a break. But enough time has passed and now we're in love again.
These are my classic cream scones... We add in some almond extract to the dough, hella chocolate and then sprinkled some almond slivers on top so we know what we're biting into. As with all of my scones, these are perfect to make ahead and freeze (unbaked) for a rainy day. Just tack on a couple of extra minutes to the bake time, no need to defrost first.
Looking forward, what types of baking recipes are you all looking for? I feel like we're lingering between citrus and on the cusp of berry season...but what's right now? Photos keep popping up of rhubarb, but it's not really my jam. Should it be? Should I go there? Are we craving pies? Cakes? Muffins? Breakfast stuff? What about savory baking? Bagels? My favorite baguette recipe? Give me some feedback in the notes below...I would love to hear!
I hope you enjoy these as much as I do — let's get our bake on!
Chocolate Almond Scones
Makes 16 Petite Scones
- 1 1/2 cups cake flour
- 1 cup plus 3 tablespoons all-purpose flour
- 2/3 cup granulated sugar
- 2 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 8 tablespoons unsalted butter, cut in 8 pieces, cold
- 3/4 cup heavy whipping cream, cold
- 1 large egg, cold
- 1 teaspoon almond extract
- 1 1/4 cup chocolate chips
- 1/4 cup slivered almonds for the tops of the scones, optional
For the Glaze
- 1 1/2 cups of powdered sugar
- 3/4 teaspoon almond extract
- Thin with milk
- In a medium-size bowl, whisk together the cake flour, flour, sugar, baking powder, cinnamon and sea salt. Cut the chilled butter into the flour mixture using a pastry blender, two forks or your hands. Stop when the butter is the size of large peas.
- Mix the 3/4 cup of cream, egg and almond extract together in a small bowl and then drizzle over the flour mixture. Using a fork, stir until it just starts to form a cohesive mass. Sprinkle the chocolate chips over the dough and gently fold them in until they are evenly distributed throughout the dough.
- Line a cookie sheet with parchment paper or a silpat. Lightly dust with flour.
- Lightly flour a clean surface and separate the dough into four equal-size lumps. Mold each lump into a disc, about an inch and a half thick, with nice, crisp 90-degree angled sides. Don't overwork your dough. Set the discs on the parchment-covered baking sheet. Pop the discs, uncovered, into the freezer. Set the timer for thirty. You can skip this step if you're short on time or patience...the freezer just helps them get a little more lift off and keep their shape while in the oven. I will also say, that if your dough is on the stickier side (because it's humid), this will definitely make it easier to handle...especially when you're trying to cut it.
- Pre-heat your oven to 400 degrees F and make sure you have a rack in the top third of the oven.
- When the timer goes off, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (you'll end up with a total of 16). Make sure to cut up and down and don't use any see-saw action when cutting. You may need to lightly flour your knife in between cuts if it's sticking a bit. Pull the scones out at least two inches from one another. Put the scones in the oven and set the timer for 13 minutes. After 13 minutes, look at them. I often rotate the baking sheet and give them 1 more minute at this point. How do yours look? Are they nice and puffed up? The slightest bronze happening? When that's their appearance, they're done. Let them cool on the sheet, in a draft-free area, for about 15 minutes.
- Meanwhile...whip up the glaze in a bowl by adding the powdered sugar and almond extract and mix. Add milk, in 1 teaspoon increments, to get to the desired consistency. What's the desired consistency you ask? Thin enough to pour and thick enough so that it stops in its tracks and doesn't just fall off of the scone. Grab a large spoon and drizzle the glaze over the tops. Sometimes I like to cover most of the tops and let it run down the sides. Other times I like to splatter, in a Jackson Pollock-like manner. Create your own style. Be a boss. Sprinkle with the almond slivers, if using. You're done. Happy brunching.
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