Chocolate Chip-Almond Scones

Lori Hartnett

This dough is so easy and versatile to work with, and the amazing aroma will fill your house. See Fresh Tips for variations on Glazed Lemon or Blueberry Scones. I like to make two varieties at one time, adding different mix-ins to each half of dough. (Use half the amounts of mix-ins to do this.)

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Chocolate Chip-Almond Scones
Vegetarian, Soy Free
Makes:   16 scones  
Makes:   16 scones  
  1. HEAT oven to 400ºF.
  2. STIR flour, sugar, baking powder and salt in large bowl. Add butter; blend with pastry blender or fork until mixed and the size of small peas. Mix egg and milk in small bowl. Stir into flour mixture. Note: It is easiest to blend completely with hands. Mix in chocolate and nuts.
  3. TURN onto lightly floured board; knead briefly. Divide into two balls; press or roll into two discs, about 1/2-inch thick. Cut each disc into 8 wedges; transfer to baking sheet.
  4. BAKE 15 to 18 minutes or until light golden brown.
Fresh Tips


Blueberry Scones: Omit chocolate and nuts. Stir in 1 cup fresh or frozen blueberries. Continue as directed.

Glazed Lemon Scones: Omit chocolate and  nuts. Stir in 1 teaspoon lemon zest. After baking and cooling, drizzle a glaze of 3/4 cup powdered sugar, 2 tablespoons lemon juice and 1 teaspoon lemon zest over scones.

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