Dark Chocolate Almond Scones
- Yield: 6 large scones 1x
Ingredients
Scale
- 2 cups + 2 Tbsp (255g) all-purpose flour
- 1 Tbsp baking powder
- 2 tsp granulated sugar
- ½ tsp salt
- ¼ cup (57g) unsalted butter, cold & cubed
- 1 5-oz canister French Broad Chocolate Dark Chocolate Caramelized Almonds, rough chopped
- ¾ cup (170g) heavy cream, cold
- ¼ cup (57g) whole milk, cold
- turbinado, demerara, or other coarse sugar
Instructions
- Move oven rack to lower-middle position. Heat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold, cubed butter, tossing around gently to coat. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add chopped French Broad Chocolate almonds, tossing around gently to coat with flour.
- Make a well in the centre of your dry ingredients. Pour cold cream and milk into well, then begin mixing with a wooden spoon. (Ditch the spoon and get in there and mix with your hands, if necessary. Just work quickly so that you don’t warm up the cold dairy with your hand heat!)
- Tip your dough out onto a lightly floured work surface. Press dough together, then pat into a thicc disc that’s 7" in diameter and 1" tall.
- Using a sharp knife or bench scraper, cut dough disc into 6 scones.
- Place all scones on prepared baking sheet. Sprinkle tops with a good amount of turbinado sugar.
- Bake scones for 22–25 minutes or until tops are nicely golden brown.
- Transfer scones to wire rack and allow to cool a smidge before eating.
- Enjoy a scone with a cup of coffee, tea, or French Broad Chocolate hot chocolate!
Notes
Very slighted adapted from: Stella Parks for Serious Eats
Sarah Choi
Yummy. My first attempt at scones. Went together easily. Tried not to handle too much, so put on baking sheet while some part was still not completely stuck together, but baked up just fine,
Becky at Fikabröd
So glad your first time making scones went well! 😊 And, for future reference, you can handle this dough enough to pat it all together into a patty, and they'll still have a fantastic texture.