Ok I admit it. I’ve got a scone problem. I don’t think it’s every week that I’ve shared a scone recipe with you lately. But, I admit there have been a lot of em’ lately. I’m on a kick. It’s true.
Its just that scones are so nice. They make an absolutely perfect breakfast. I like savory breakfasts, and I do need the protein to feel my best in the mornings. The secret is, I really want to just eat pastry for breakfast. Even though it’s not the best for me. When I do I end up over-sugared and kind of slumpy all morning, and hungry again by 9 o’clock. But, Sones aren’t too sweet for me in the mornings and I still get that wonderful “I had pastry for breakfast” feel. Admittedly they don’t do much for the protein thing. Maybe I should start pairing them with breakfast sausage?
Despite not figuring out the perfect pairing for my breakfast needs, I’ve been at it again and baked up another batch of scones. This time Double Almond and Dark Chocolate Chunk. These might actually be my favorite yet. They are lightly sweetened but, have more of a creamy flavor them, logically of course since they are made entirely with cream…no butter in this one. I’ve added both almonds and almond paste to the recipe for the double almond. While almond paste does have almond flavor to it, the effect is different then straight up almonds, so you really do pick up both flavors. And of course most importantly dark chocolate chunks. Do use the chocolate chunks, it comes out completely different with chances versus chips. The chunks give you a nice mouthful of chocolate here and there and compliment the almonds. If you use chips they spread too much throughout the scone and make the whole scone read chocolate. It works with the chocolate as an accent instead of taking over the whole scone. These don’t need glaze at all… though you could add a simple one if you wanted. One other thought occurs to me as I write, these would be so wonderful with the addition of dried cherries. Feel free to add a 1/2 cup to cup of them if you so desire. Regardless of whether you choose to add cherry, give these a try. You won’t be disappointed!
- 3 cups of bread flour
- 1/2 cup of sugar
- 1/2 tablespoon of baking soda
- 1/2 teaspoon of kosher or sea salt
- 3.5 oz (1/2 pre-packaged tube) of almond paste
- 2 large eggs
- 1 cup of cream + additional for brushing tops of scones
- 1/2 cup almonds
- 1/2 cup semi sweet chocolate chunks
- 1. Preheat the oven to 400*. Use spray oil to lightly grease a baking tray. Set aside.
- 2. In the bowl of a large stand mixer sift together flour, sugar, baking soda, and salt. Crumble the almond paste by hand into the flour mixture.
- 3. Add eggs and cream and mix well using the paddle attachment.
- 4. Add almonds and chocolate chunks and mix in.
- 5. Turn the scone dough out onto a lightly floured work surface. With floured hands shape the dough into a 2 inch thick circular disk. Using a very sharp knife lightly dusted with flour cut the disk pizza style into 8 triangle/wedges.
- 6. Place each triangle wedge onto the baking sheet spaced about an inch apart. Brush the tops of the scones with an additional splash of cream using a pastry brush. Bake at 400* for 15-18 minutes. The tops of the scones should be lightly browned. Cool before serving.
- A great variation is to add 1/2 to 1 cup of dried cherries when adding in the almonds and chocolate.