Vanilla Glazed Chocolate Almond Scones

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 425 degrees.
6. 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.
7. 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.
8. Remove from the oven to a wire rack and let cool while you mix up the glaze.
9. Add the powdered sugar to a medium size bowl along with 1 tablespoon 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.