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1
Prep: Cut the butter into 1 cm cubes.
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2
Sift the cake flour and baking powder together.
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3
Lightly roast the almonds.
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4
Chop the chocolate into small pieces.
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5
Add the butter, sugar, cake flour and baking powder into a bowl and rub together until the mixture resembles panko.
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6
Once rubbed together well, add the egg and milk and mix gently with your hand to start with.
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7
Finally, add the sliced almonds and chocolate and distribute evenly throughout the dough.
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8
Gather the dough into a ball and place onto a sheet of baking paper.
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9
Cover with another sheet and roll the dough out with a rolling pin into a 2.5-3 cm thick square.
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10
Chill in the fridge for approximately 1 hour.
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11
Whilst the dough is chilling, prepare the glaze.
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12
Dissolve a tiny amount of salt (not listed in the ingredients) into the egg and preheat the oven to 240C.
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13
Take the chilled dough out of the fridge and carefully peel off the top layer of baking paper.
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14
Coat this side generously with a layer of cake flour and turn over.
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15
Peel away the other layer of baking paper and brush the dough with a thin layer of glaze.
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16
Lastly, cut the dough into roughly 3.5 cm squares with a knife.
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17
Place the scones on a baking tray lined with baking paper and carefully glaze the surface of each scone once more.
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18
(There are 9 scones + 1 made from the leftover dough in this photo, making 10 scones in total).
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19
Bake the scones in an oven preheated to 240C for 6 minutes, then transfer to a new baking tray and cook at 210C for a further 6-7 minutes.
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20
When cooked through to the middle they're done.
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21
You can check this by cutting them in half.
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22
Scones taste the best when they're just out of the oven so eat them whilst they're warm.
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23
Try eating with fresh cream (I recommend clotted cream if you have it, or using butter cream) and confiture.
