I work a lot of weekends – its the nature of working for a non profit. When I do have the weekend off, I love to make something savory for breakfast. My hubby makes amazing pumpkin pancakes, and I love to make french toast …but I was ready to try something different. I have been working on a chocolate chip scone recipe for a while – I experimented with several alterations until I addded some leftover Christmas cookie almonds to this last batch – I think this is the best version so far. The texture is dense and buttery, light and not too sweet. Perfect with a cup of coffee or tea and the Sunday morning paper….
2 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup (8 tablespoons) butter, chopped into 1/2 inch pieces
3/4 cup semi sweet chocolate chips
2 eggs, divided
1 teaspoon vanilla bean paste or real vanilla extract
1/8 teaspoon almond extract
1/3 cup chopped almonds
1/2 cup plus 1 tablespoon half and half
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Using a stand mixer or pastry blender, mix the flour, sugar, baking powder, salt and butter in the bowl. Mix together until the batter resembles coarse crumbs. Stir in chocolate chips and chopped almonds. In a small bowl, mix one egg, vanilla, almond extract and half and half. Stir into the flour mixture, and mix until just blended, and dough leaves the side of the bowl. Remove dough from bowl and divide in half. Shape each half into an 8 -9 inch by 1 inch disk, and place in plastic wrap. Chill 10 minutes in refrigerator. Using a sharp knife or pastry cutter, cut each disc into 8 triangles as shown (flour knife if it sticks between slices.) Brush each scone with remaining egg, whisked with one tablespoon half and half. Bake 25-30 minutes, or until scones are light golden brown. Makes 16 medium scones.