Chocolate Almond Scones
I’ve been on a scone kick lately. They are the easiest special treat I know how to make. The dough easily comes together in one bowl during naptime and I chill it until I am ready to bake. This usually happens on Saturday or Sunday morning when the aroma of them baking up fresh puts us all in the mood for a happy, lazy Sunday. Having the dough already set in the freezer makes it so easy to do! I’ve made lots of scone recipes before and this newer one came from the recent goop newsletter that highlighted Huckleberry. I’ve never been to L.A. to try the bakery, but I have the cookbook and am loving it.
Since I didn’t have hazelnuts I decided to use some almond flour. I also used a little almond extract in addition to vanilla for an extra boost. We loved how the flavor turned out, though hazelnuts would taste delicious in the event those are what you have on hand.
These scones get a beautiful rise from the generous scattering of butter throughout the dough. When the butter hits the hot it creates steam which lifts the dough and creates layer upon layer of buttery flakes. It is similar to a pastry in that way and these scones almost have a croissant-like texture. The chocolate melts into each layer so instead of getting a large chunk every few bites, there is a little chocolate in every single taste. To truly take them over the top you also serve them with warm pats of butter or a little warm Nutella.
Ingredients
- 1 ¾ cups unbleached all-purpose flour
- ½ cup almond flour
- 1 tablespoon plus 1 ½ teaspoons baking powder
- 5 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons cold unsalted butter, cut into small pieces
- 6 tablespoons cold buttermilk
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1 cup chopped dark chocolate
- For topping:
- 1 large egg whisked together with 1 tablespoon water
- Sanding sugar
Instructions
- In a large bowl combine the flours, baking powder, sugar, and salt. Add the butter and work it into the dry ingredients with your fingertips until it the size of small peas. Then stir in the buttermilk, vanilla extract, almond extract, and dark chocolate. Stir just until it comes together. The batter will be lumpy.
- Turn the dough out onto a lightly floured surface and gather it in a ball. Knead it three or four times until it comes together in a smooth ball. There should still be little dots of butter visible in the dough. Press the dough into a disk about 8-inches wide and 1-inch thick. Wrap it tightly in plastic wrap and freeze for 1 day or up to one month.
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Allow the dough to sit at room temperature for no more than 5 minutes and then cut into 8 even wedges. Brush the tops with the egg wash and scatter sanding sugar on top. Bake the scones for 25 to 30 minutes, or until golden brown.
