Almond–Chocolate Chip Scones

Almond–Chocolate Chip Scones

Almonds and chocolate chips complement one another perfectly in tender scones that pair just as well with a rich brew of coffee as a full-bodied blend of tea. Whichever steaming beverage fills the pot, this recipe offers an ideal companion.

Almond–Chocolate Chip Scones
Serves: 12
  • 2 cups self-rising flour
  • ⅓ cup plus 2 tablespoons granulated sugar, divided
  • 6 tablespoons unsalted butter
  • ½ cup mini semisweet chocolate chips
  • ½ cup slivered almonds
  • ⅓ cup whole buttermilk
  • ¼ cup heavy whipping cream
  • 1 large egg, lightly beaten
  • ½ teaspoon almond extract
  • 1 egg white, lightly beaten
  1. Preheat oven to 400°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine flour and ⅓ cup sugar. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Stir in chocolate chips and almonds.
  3. In a small bowl, whisk together buttermilk, cream, egg, and almond extract. Combine buttermilk mixture and flour mixture, stirring just until dry ingredients are moistened; dough will be sticky. Divide dough into 2 balls.
  4. On a lightly floured surface, roll half of dough into an 8x½ -inch circle; cut into 6 wedges. Repeat process for remaining dough. Place scones on prepared pans, and brush lightly with beaten egg white. Sprinkle evenly with remaining 2 tablespoons sugar.
  5. Bake until lightly browned, 9 to 11 minutes.

For more sweet and savory recipes to be shared with friends, see the Victoria Classics Tea Pleasures 2020 issue, available on newsstands and at

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