dark chocolate & almond scones
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • 1 cup unbleached all-purpose flour
  • ½ whole wheat pastry flour
  • 2 tbsp white sugar
  • 2¼ tsp baking powder (this is not a typo! I'm serious)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp unsalted, cold butter
  • 1 egg yolk
  • ¼ cup + 2 tbsp buttermilk
  • ½ cup dark chocolate chips
  • ½ cup roughly chopped almonds
  1. Place rack in the upper third of the oven and preheat to 425F. Line a baking sheet with parchment paper and set aside.
  2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
  3. Cut in butter until mixture resembles coarse meal. (To do the "cutting," use a pastry blender, or two knives, or rub in the butter with your fingers).
  4. In a measuring cup, combine the buttermilk with the egg yolk and beat lightly to combine.
  5. Add to flour mixture all at once, mixing enough to make a soft dough. Knead a couple of times inside the bowl, then mix in the chocolate chips and almonds.
  6. Turn out onto a floured surface and knead until the dough is soft and pliable and stays together easily.
  7. Roll out to a circle about 1-inch thick. Using a pizza cutter, cut into 4, 6, or 8 triangles.
  8. Place on prepared baking sheet and bake for 12-15 minutes. Let cool slightly and enjoy!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2011/04/dark-chocolate-almond-scones/