Prep 10 mins
Cook 12 mins
A friend of mine served these at a playgroup coffee date several years ago. I finally got around to making them again today. They are so yummy!
- 1⁄3 cup butter
- 1 3⁄4 cups flour
- 3 tablespoons sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 6 tablespoons half-and-half (can use milk, but 1/2 and 1/2 is better)
- 1 teaspoon almond extract
- white chocolate chips (as many as desired)
- sliced almonds (optional)
- 1 egg white (just the whites)
- Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt with a pastry blender until mixture resembles fine crumbs.
- Stir in one egg, almond extract, and half and half. (Can add more half and half if the dough isn't coming away from the bowl.)
- Add white chocolate chips and almonds. I find it easiest to mix the dough with my hands.
- Take the dough in your hands and form 8 large balls. Set the balls on an ungreased cookie sheet. They don't have to be smooth -- the dough will be sticky to work with.
- Brush scones with egg white.
- Bake for 10-12 minutes or until golden brown.
- Immediately remove from the cookie sheet and cool on a cooling rack.
I am so happy to have found this recipe. I adore any kin of "almondy" pastry and these fit the bill. I followed the recipe exactly with the exception of flattening the dough balls slightly before brushing with egg white and baking. I mixed in 1/2 cup white chocolate chips and 1/2 cup almonds. These scones are not too sweet. I might add either a bit more sugar or more chips next time. (And believe me, there will be a next time!)