My husband doesn’t particularly like sweets. So yesterday whenever he looked at me and said, “These scones might be the greatest thing I’ve ever eaten.” I knew I had succeeded. Finally!
That should tell you how good these are. I converted my husband—at least for a day—with these scones. They are so good. They have the perfect crispiness on the outside and the perfect amount of moisture on the inside. And they’re easy!
What you will need
- Baking sheet
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoons almond extract
- 3/4 cup semisweet chocolate chips
- 1/2 cup chopped hazelnuts
Mom It Down!
Preheat oven to 400 degrees.
Butter a cookie sheet.
Cut up the unsalted butter into cubes. Place it back in the refrigerator to cool.
In your mixer, add the flour, brown sugar, baking powder, baking soda and salt. Give that a quick stir.
Add your butter.
Stir that up until it’s crumbly.
In another bowl, add the buttermilk, eggs and almond extract.
Add that mixture to the flour mixture and stir it again.
If you’re using hazelnuts, chop them up however you’d like. I used a food processor.
Add that to your dough. Mix it up.
Add the chips.
Remove the dough from the mixer. It will be very sticky, seemingly unmanageable, but it’s not. Roll it into a ball so that you can easily form it into an 8-inch disc on the buttered cookie sheet.
Take a pizza cutter or a knife and cut that into 8 triangles.
You’re done! Bake for 17 – 20 minutes.
When combining the wet ingredients, I measured out the buttermilk in a measuring cup and added everything to it. Less dishes to clean!
Important! Since these scones are cooked together (like a pizza) the middle might need a little more work after the 20 minutes are up—while the inside is nice and crispy the inside might be a little too wet. If you insert a knife and you find this to be the case, simply remove the scones from the oven after they are finished. Turn off the oven! Pull them each apart with a knife and then put them back into the (cooling off) oven for another 5 – 10 minutes. If that doesn’t make sense, please let me know in the comments section and I will explain better.
I haven’t messed with these yet because they are so close to perfect as is, but feel free to leave the hazelnuts out. You can also substitute the chips for whatever dried fruit you might like.
As always, please let me know if you have any comments and/or suggestions!
Original recipe taken from All Recipes and modified slightly to suite my taste buds.
If you like the Mom It Down posts, I’m wondering if you might be able to help me. I’m trying to figure a better way to organize the recipes I’ve covered. Do you have any suggestions for making this easier to use or navigate? If there are any comments about ways to make this particular section more useable, please let me know.