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Almond Chip Scones

For bridal showers or other special occasions, I often triple the recipe for these moist scones. You can try blueberries instead of chocolate chips and almonds. Or cut the dough into strips like biscotti, bake them and dip them into coffee.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 3-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1-1/2 to 2 teaspoons almond extract
  • 1 cup 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 small 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.
Nutrition Facts
1 slice: 595 calories, 35g fat (19g saturated fat), 178mg cholesterol, 707mg sodium, 61g carbohydrate (17g sugars, 4g fiber), 12g protein.
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Average Rating:
  • Therese
    Apr 9, 2020

    I don’t know...the batter looked and tasted good. I thought it was a lot of flour for 8 scones. At 15 min. Still raw inside. So, baked up to 30 minutes more. Even then, some the inside not done. Of course, way too baked. I looked back to see if any directions to divide in half or such. I must be missing something!

  • 1968Debra
    Mar 8, 2012

    I have not tried this yet, but I plan to use the same amount of buttermilk instead of heavy cream. I think it will work fine. I keep powdered buttermilk on hand for baking, so I can mix the amount I need.

  • Valerie B
    Feb 15, 2012

    Hi, I just would like to know how I can make these scones using other than heavy cream?

  • abarker777
    Nov 4, 2010

    No comment left