Chocolate Almond Scones Drizzled with Vanilla Glaze.
Chocolate Almond Scones. Tender, lightly sweetened scones, studded with chocolate, dusted with roasted almonds, and drizzled with a sweet vanilla glaze.
Every now and then, breakfast calls for chocolate. What could be better with that first cup of coffee than a chocolate croissant? Or a chocolate banana muffin? Or chocolate babka? Or a tender, lightly sweetened scone, studded with chocolate, dusted with roasted almonds and drizzled with a sweet vanilla glaze? Ummm…. nothing, that’s what.
Sweet, chocolate pastries are a given when indulging in brunch or an afternoon coffee break. But, sometimes they are just what we all need to eat for breakfast. And not just on the weekends. Sure… most mornings I start the day with greek yogurt and fresh fruit. Delicious. Healthy. Exactly what I need to power my mornings. But sometimes it’s nice to spoil myself with something more decadent for no other reason than it’s a Tuesday.
For those occasions, these chocolate almond scones are perfect.
They are buttery and tender, studded with chocolate and almonds, and not overly sweet. Also, they need to be refrigerated before baking, so they are easy to whip up the night before and refrigerate overnight. Pop them in the oven when you wake up in the morning and bask in the lovely warm chocolate almond scent wafting from your oven. Drizzle them with glaze and dig in. Pause. Savor. Moan. It’s your morning, and it’s going to be a lovely day.
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ½ cup almond flour (almond meal)
- 3 tbsp packed dark brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 5 tbsp butter, chilled and cut into ¼ inch pieces
- 1 cup dark chocolate chips or chocolate chunks
- ½ cup sour cream
- ½ cup heavy cream or half and half
- 1 tsp pure vanilla extract
- 1 egg white, lightly beaten
- ⅓ cup whole roasted almonds (roast at 375 for about 10 minutes, until darkened and fragrant)
- 1 tbsp packed brown sugar
- 1½ cups powdered sugar (confectioners sugar)
- 1-2 tbsp milk or half and half
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- Add flours, brown sugar, baking powder, salt and cinnamon to the bowl of a food processor and pulse a couple of times to combine. Distribute butter evenly over the dry ingredients and pulse 12 times, 1 second per pulse. Transfer mixture to a large bowl.
- Add sour cream, heavy cream (or half and half), vanilla and chocolate to the mixture and mix gently with a large spatula, wooden spoon, or with your hands to form a dough. Do not knead - just mix until all the ingredients come together into a dough.
- Lay a square of parchment paper on a flat plate or baking sheet. Plop the dough into the center of the parchment and shape into into an 8 or 9-inch disk. The dough is sticky, so flour your hands a bit if you wish. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or freeze for 1 hour.
- Cover a baking sheet with parchment paper. Remove dough from the refrigerator or freezer and slice into 8 wedges, like you would cut pieces of a pie. Separate slices and place on prepared baking sheet, spacing at least 2 inches apart. The dough will be very soft and it's ok if you have to reshape each wedge into a triangle, patting the sides a bit, as you place them on the pan. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 425 degrees.
- Add all the topping ingredients to the bowl of a food processor and pulse until the almonds are finely chopped. You should have some pieces that are almost the consistency of almond meal and others that are pea-size.
- Remove the scones from the refrigerator and remove the plastic wrap. Brush the tops of each with the lightly beaten egg white and sprinkle evenly with the almond topping. Bake for about 15 minutes, until they are visibly set, and if you gently press your finger onto the top of one of the scones, it will feel firm - but not hard.
- Remove from the oven to a wire rack and let cool while you mix up the glaze.
- Add the powdered sugar to a medium size bowl along with 1 tbsp milk or half and half and the vanilla. Stir until the powdered sugar is completely dissolved. If too thick to drizzle from a spoon, add up to 1 more tablespoon of milk or half and half. Drizzle over cooled scones.