1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt and whisk until well-mixed. Using a pastry cutter, two forks, or your fingers, cut butter into this flour mixture until well distributed and the mixture is crumbly. No piece of butter should be bigger than the size of a pea.
3. In a smaller bowl, whisk together cream, egg and vanilla. Make a well in the center of the flour mixture pour cream mixture in and gently stir with a spoon until a dough comes together, folding in almonds and chocolate chunks at the end.
4. Turn the dough out onto a lightly floured surface and gently shape the dough into a smooth round, about ¾ to 1 inch thick. Cut out scones, either by making pizza cuts (cutting dough circle into 8 equal slices) or using a round cookie cutter, and place on a prepared baking sheet, leaving 1 to 2 inches of space between each scone. If leftover dough remains, gently reshape it into a smaller round and recut more scones.
5. Brush tops of scones with egg wash and bake at 400 degrees for 10-14 minutes, or until golden brown. Let sit on the pan for 5 minutes before gently removing to a wire rack to cool completely.
6. While they are cooling, make the glaze by whisking powdered sugar and coffee together until a smooth glaze forms, using a little more coffee if needed to adjust consistency. When scones are cool, top with glaze and chocolate shavings (if desired).
Shop Ingredients
Directions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt and whisk until well-mixed. Using a pastry cutter, two forks, or your fingers, cut butter into this flour mixture until well distributed and the mixture is crumbly. No piece of butter should be bigger than the size of a pea.
3. In a smaller bowl, whisk together cream, egg and vanilla. Make a well in the center of the flour mixture pour cream mixture in and gently stir with a spoon until a dough comes together, folding in almonds and chocolate chunks at the end.
4. Turn the dough out onto a lightly floured surface and gently shape the dough into a smooth round, about ¾ to 1 inch thick. Cut out scones, either by making pizza cuts (cutting dough circle into 8 equal slices) or using a round cookie cutter, and place on a prepared baking sheet, leaving 1 to 2 inches of space between each scone. If leftover dough remains, gently reshape it into a smaller round and recut more scones.
5. Brush tops of scones with egg wash and bake at 400 degrees for 10-14 minutes, or until golden brown. Let sit on the pan for 5 minutes before gently removing to a wire rack to cool completely.
6. While they are cooling, make the glaze by whisking powdered sugar and coffee together until a smooth glaze forms, using a little more coffee if needed to adjust consistency. When scones are cool, top with glaze and chocolate shavings (if desired).