Almond White Chocolate Scones Recipes

CHOCOLATE ALMOND SCONES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Combine flour, baking powder, sugar and salt.
• Cut in butter until it resembles course meal.
• Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
• Stir until soft dough forms; mix in chocolate chips and toasted almonds.
• Pat out dough until 3/4 inch thick.
• Cut into diamond shape; brush with reserved egg.
• Place on baking pan coated with cooking spray.
• Bake for 10 minutes until lightly browned.
• Serve warm.

WHITE CHOCOLATE ALMOND SCONES

Steps:

• Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt with a pastry blender until mixture resembles fine crumbs.
• Stir in one egg, almond extract, and half and half. (Can add more half and half if the dough isn't coming away from the bowl.)
• Add white chocolate chips and almonds. I find it easiest to mix the dough with my hands.
• Take the dough in your hands and form 8 large balls. Set the balls on an ungreased cookie sheet. They don't have to be smooth -- the dough will be sticky to work with.
• Brush scones with egg white.
• Bake for 10-12 minutes or until golden brown.
• Immediately remove from the cookie sheet and cool on a cooling rack.

THE BEST WHITE CHOCOLATE ALMOND BARK

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
• Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
• Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

CHOCOLATE-ALMOND SCONES

Steps:

• Heat oven to 425°F. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
• Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate.
• Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.

APRICOT AND WHITE CHOCOLATE SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
• Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
• Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

ALMOND CHIP SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. , In a small bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times. , On a greased baking sheet, pat dough into a 10-1/2-in. circle, about 3/4 in. thick. Cut into eight wedges. Beat remaining egg; brush over dough. Slightly separate wedges. , Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

WHITE CHOCOLATE AND LAVENDER SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, chocolate chips, sugar, lavender, baking powder, salt, and baking soda together in a large glass mixing bowl. Cut in butter with a pastry blender until the texture resembles coarse cornmeal with some small chunks of butter in the mix.
• Whisk cream, vanilla extract, and vanilla flavoring together in a small bowl. Add to the mixing bowl and use a spatula to blend into the flour mixture. Knead dough until completely combined.
• Cut dough in half and form each piece into a disc. Place discs on the prepared baking sheet and cut each one into 8 wedges.
• Bake in the preheated oven until tops are golden, 10 to 12 minutes. Let cool on a wire rack for 10 to 15 minutes before serving.