Buttery scones the crumble and melt in your mouth at the same time. It’s a texture party with gooey chocolate chips and almond crunch.
And the Christmas YUMMINESS Countdown continues!! 18 days! These would be super YUMMY on Christmas morning for breakfast or as a snack while you open up presents so you don’t get hangry (anger caused by hungriness) before brunch! No one likes hangriness! 
I’m super proud of myself for posting so much the past few days. It’s because …(avert your eyes mom and dad) … I’ve been procrastinating studying for finals. But those aren’t important anyways, right? SCONES ARE IMPORTANT!!!
I got to say because of the almond extract, this dough smells amazing….and I think Kelly agrees with me.
Almond extract is probably my favorite scent in the entire world. Yep that’s right, it beat chocolate cookies fresh out of the oven. I don’t wear perfume, but if I did, I would skip the department store and go straight to the grocery store for a fabulous Eau d’Almond fragrance.
Anyways, scones are awesome. They get a bad rap because some people are just dreadful at making them…but that won’t be you because I’m going to enlighten you. Scones are bad because people beat their butter to a pulp. Don’t be that person. Be nice to your butter….or I will put you on the naughty list for butter cruelty. Tis the season to be jolly towards your butter. Soooo when you cut your butter into your dry ingredients, you can’t get carried away…big chunks of butter in your dough= YUMMINESS….small chunks= ROCKS.
If you want another talking to about butter, I discuss this catastrophic issue in my Chai Scones post too!
So what you should take away from this post….
- I would wear almond extract as perfume.
- Kelly likes sniffing this dough too.
- Be nice to your butter.
Enjoy scone eatin’!
…and voilà!
- 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
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cube butter and return it to the fridge.
- Whisk the flour, brown sugar, baking powder, cinnamon, and salt together. Set aside.
- In a separate bowl, whisk the heavy cream, egg, and almond extract together. Set aside.
- 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.
- 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.
- Gently fold the chocolate chips and slivered almonds in.
- Work the dough into a ball and transfer to the baking sheet.
- Press the dough into a 8 inch disc.
- Cut into 8 equally sized wedges with a sharp knife.
- Do not separate the disc, keep it together for baking.
- Bake for 18-25 minutes or lightly golden brown.**
- Let cool for 5 minutes.
- Voilà!
Storage: Keep in an airtight container for about 3-4 days.
Adapted from Sally’s Baking Addiction
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