Almond Chip Scones Recipes

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
• Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
• Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
• Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
• One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
• Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
• Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
• If desired, dust with powdered sugar when cooled.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small 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 dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. , Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, 5 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Stir in cherries and chocolate. In small bowl, beat egg, 1/2 cup plus 3 tablespoons of the milk and the almond extract with whisk; add to flour mixture, stirring just until moistened. (Dough will be sticky.)
• On cookie sheet, pat dough with floured hands into 8-inch round. Cut round into 12 wedges, but do not separate. Brush dough with remaining 1 tablespoon milk; sprinkle with 1 teaspoon sugar and the almonds.
• Bake 15 minutes or until golden brown. Carefully separate wedges; serve warm.

Steps:

• Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.

Steps:

• Heat oven to 425°F. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
• Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.
• Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Combine flour, baking powder, sugar and salt.
• Cut in butter until it resembles course meal.
• Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
• Stir until soft dough forms; mix in chocolate chips and toasted almonds.
• Pat out dough until 3/4 inch thick.
• Cut into diamond shape; brush with reserved egg.
• Place on baking pan coated with cooking spray.
• Bake for 10 minutes until lightly browned.
• Serve warm.