Double Almond, Dark Chocolate & Cream Scones – a delicious recipe with bread flour, sugar, baking soda, kosher, almod paste, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400*. Use spray oil to lightly grease a baking tray. Set aside.
2
In the bowl of a large stand mixer sift together flour, sugar, baking soda, and salt. Crumble the almond paste by hand into the flour mixture.
3
Add eggs and cream and mix well using the paddle attachment.
4
Add almonds and chocolate chunks and mix in.
5
Turn the scone dough out onto a lightly floured work surface. With floured hands shape the dough into a 2 inch thick circular disk. Using a very sharp knife lightly dusted with flour cut the disk pizza style into 8 triangle/wedges.
6
Place each triangle wedge onto the baking sheet spaced about an inch apart. Brush the tops of the scones with an additional splash of cream using a pastry brush. Bake at 400* for 15-18 minutes. The tops of the scones should be lightly browned. Cool before serving.
966
kcal
Calories
46
g
Fat
114
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups bread flour, 1/2 cup sugar, 1/2 tablespoon baking soda, 1/2 teaspoon kosher or sea salt, and more.
Yes, Double Almond, Dark Chocolate & Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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