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Almond Chip Scones

3-1/2 cups all-purpose flour
2 tablespoons sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter
4 eggs
1 cup heavy whipping cream
1-1/2 to 2 teaspoons almond extract
1 cup (6 ounces) semisweet chocolate chips
1/2 cup slivered almonds, toasted

In a large bowl, combine the flour, sugar, baking powder and salt. Cut
in butter until mixture resembles coarse crumbs. In a bowl, whisk

Printed from tasteofhome.com Oct 12, 2008

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Almond Chip Scones cont.

3 eggs, cream and extract; add to crumb mixture just until moistened.
Gently stir in chips and almonds. Turn onto a floured surface; knead
6-8 times. On a greased baking sheet, pat dough into a 10-1/2-in.
circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining
egg; brush over dough. Slightly separate wedges. Bake at 425°
for 10-15 minutes or until golden brown. Serve warm.

Yield: 8 servings.