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Almond Chip Scones
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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 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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |