Chocolate Chip Almond Scones
 
Ingredients
  • 8 Tablespoons unsalted butter, cubed and cold
  • 2 cups all-purpose flour
  • ½ cup light brown sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup heavy cream
  • 1 egg
  • 1 teaspoon almond extract
  • ½ cup mini chocolate chips
  • ½ cup slivered almonds
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cube butter and return it to the fridge.
  3. Whisk the flour, brown sugar, baking powder, cinnamon, and salt together. Set aside.
  4. In a separate bowl, whisk the heavy cream, egg, and almond extract together. Set aside.
  5. Cut the cold butter into the dry ingredients using a pastry cutter. The butter should be a little larger than english peas. Do not cut the butter in too much.
  6. Drizzle the wet ingredients over the flour and butter mixture. Stir until it is mostly moist. There will be some extra flour that you will have to work into the dough when you form the dough into a ball.
  7. Gently fold the chocolate chips and slivered almonds in.
  8. Work the dough into a ball and transfer to the baking sheet.
  9. Press the dough into a 8 inch disc.
  10. Cut into 8 equally sized wedges with a sharp knife.
  11. Do not separate the disc, keep it together for baking.
  12. Bake for 18-25 minutes or lightly golden brown.**
  13. Let cool for 5 minutes.
  14. Voilà!
Notes
I would suggest baking for 18 minutes and then checking every 3 minutes to see if they're done. Every oven is a little different, and you don't want burnt scones!

Storage: Keep in an airtight container for about 3-4 days.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/chocolate-chip-almond-scones/