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
- 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
- Preheat oven to 400°. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Bake until lightly browned, 9 to 11 minutes.