Tuesday, July 10, 2007

Almond Chip Scones

3 1/2 cups flour
2 Tbs sugar
5 tsp baking powder
1 tsp salt
1/2 cup cold butter
4 eggs
1 cup heavy whipping cream
1 1/2 to 2 tsp almond extract
1 cup (6 oz) semisweet chocolate chips
1/2 cup slivered almonds, toasted

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.

On a greased baking sheet, pat the dough into a 10 1/2 inch circle, about 3/4 inch thick. Cut into 8 wedges. Beat remaining egg; brush over dough. Slightly separate wedges.

Bake at 425° F for 10-15 minutes or until golden brown. Serve warm.

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