Chocolate Almond Scones Food

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.

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.

CHOCOLATE CHERRY ALMOND SCONES

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, 5 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Stir in cherries and chocolate. In small bowl, beat egg, 1/2 cup plus 3 tablespoons of the milk and the almond extract with whisk; add to flour mixture, stirring just until moistened. (Dough will be sticky.)
• On cookie sheet, pat dough with floured hands into 8-inch round. Cut round into 12 wedges, but do not separate. Brush dough with remaining 1 tablespoon milk; sprinkle with 1 teaspoon sugar and the almonds.
• Bake 15 minutes or until golden brown. Carefully separate wedges; serve warm.

ALMOND SCONES

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
• Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
• Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
• Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
• One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
• Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
• Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
• If desired, dust with powdered sugar when cooled.

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.

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.

COCONUT ALMOND SCONES

Steps:

• Preheat oven to 375. Line baking sheets with parchment paper or silpats.
• In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with ½ cup of the flaked coconut.
• In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.
• On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining ½ cup of coconut.
• Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
• Makes about 22 scones.

CHOCOLATE ALMOND SCONES

Steps:

• Heat oven to 425ºF.
• 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.