Does chocolate make you happy? Yes? Then these chocolate almond scones are the perfect way to get your day off to a happy (and delicious) start!
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I really hate the term “guilty pleasure”.
To tell you the truth, I’m beginning to think we have far too much guilt in our lives. There are probably things that we should feel guilty about — choosing to purposefully do things to hurt ourselves or other people springs to mind. I’m not talking about that kind of warranted and perhaps cathartic guilt.
No. What I’m talking about is stuff like taking really long bubble baths or watching an episode (okay, a couple episodes) of Kath and Kim or whatever it is you like to do that on the surface seems non-productive and maybe even a bit silly.
I’m talking about eating chocolate for breakfast. And feeling good about it!
chocolate almond scones make me happy
I love love love chocolate. Confession: one of the reasons I like traveling to the UK is because of the vast selection of Cadbury chocolate I can get there. So you know I love quotes like this one from Inc.com
studies found that consuming chocolate may help improve your mood and make you feel calmer and more content
Calmer and more content? Yes, please! The way I figure it, if I eat chocolate first thing in the morning I’m off to a great start, right? : )
So I have to tell you — it’s easy to eat 2 of these with dark roast coffee (maybe with a glug of half and half if you find yourself with a random carton in the fridge). Here’s my suggestion: Put the scones on a pretty plate, pour coffee in your favorite mug and head to a cozy spot where you can contemplate something beautiful. Relish the time. Taste the chocolate. Delight in the crunch of the almonds. Embrace this little gift you’re allowing yourself. And most of all, let go of guilt.
Here are a few more chocolate recipes you’ll enjoy!
How To Turn Brownie Mix Into Cake
What are scones?
Scones are a quick bread (meaning they don’t require a rising period) like biscuits and can be sweet or savory. Sweet scones are beautiful spread with jam for afternoon tea and savory scones go nicely alongside soup for dinner. Just wait til you try my Cheddar Scallion Scones with a bowl of chili! (recipe coming soon)
chocolate almond scones ingredients
Flour. Use all purpose or even pastry flour if you have it. You’re going for a delicate texture, and bread flour with its higher protein level will yield a tough scone. As always, I prefer King Arthur flour!
Sugar. I always keep both granulated and brown sugars on hand. And since I believe that variety usually creates a more interesting product, I use a mixture of the two. But you can absolutely use ALL brown or ALL granulated sugar and be fine. There’s not a whole lot of sugar in these scones, so if you prefer a sweeter product just add a bit more — I’d say about 1/2 cup.
Baking Powder. This (along with the eggs) is what causes the scones to rise and have a fluffy texture. Baking soda is NOT the same thing but requires an acid to activate its powers.
Salt. Adds flavor and counteracts any bitterness (especially if you’re using dark chocolate). Non iodized sea salt is my go-to in the kitchen.
Butter. You want to use real butter here because it makes the scones delicious, yes, but also because it makes them sorta crispy on the outside, especially when you reheat them (assuming you didn’t go nuts and eat them all in one sitting…) I use unsalted butter in all my recipes. If you use salted, you might want to reduce the added salt just a bit. Whatever you use just make sure it’s COLD, straight outta the fridge.
Chocolate. Use chocolate chips or chunks, milk or dark chocolate as you wish. You know I’m going to tell you to use whatever you already have because that’s the way I cook and because it’s one of my guiding principles — start where you are and use what you have. In the kitchen as well as every area of your life!
Almonds. If you don’t like almonds feel free to substitute pecans or walnuts. If you don’t like nuts just go nut-free. Eating chocolate almond scones for breakfast is all about creating happiness, so make them the way YOU like them! For a hearty, hippie texture leave the almonds whole. Or chop them by adding to the food processor while you’re cutting in the butter. Oh, one more almond issue: I use whole raw almonds, but you can use blanched and/or chopped or sliced. All that will change is the texture of the finished scone.
Eggs. Use cage free, preferably local eggs as they really do make a difference.
Extracts. I like to use a mixture of vanilla and almond extracts as the vanilla provides warmth and the almond layers and supports the whole almond flavor vibe. If you have only one of them, use that. If you don’t have either, just leave them out. Truly! The scones will still be so good.
Milk. I use whatever I have in the fridge — from whole milk to soy milk to buttermilk. Just be aware that buttermilk will add a definite twang to your scones! If you’re buying something just for this recipe, though, go for whole organic milk.
Coarse Sugar. The finishing touch and a secret to producing bakery style baked goods at home. Sprinkle on liberally before baking.
secrets to making great chocolate almond scones
- Use cold butter. Cold butter doesn’t get incorporated into the dough but rather stays in little pieces. When baked, the water in those little pieces releases steam, creating flaky layers and a crisp product.
- Mix gently. When you stir or mix a dough made with wheat flour, gluten develops. In bread this a wonderful thing, but in scones, not so much. For a tender scone, mix very gently and only as much as needed to bring the wet and dry ingredients together into a shaggy dough.
- Chill before baking. Just a short time in the fridge will chill the butter and keep the scones from excess spreading in the oven.
- Don’t over-bake. Baked goods continue to cook even when pulled from the oven, so take them out when they’re lightly browned around the edges and just firm to the touch.
Chocolate Almond Scones
Equipment
- Food Processor
- Mixing Bowl
- Dough scoop
- Cooky sheet
Ingredients
- 2-½ cups flour all purpose or pastry
- ⅓ cup sugar white or brown sugar or a mixture
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup butter, cold 1 stick
- 1 cup chocolate chips
- ½ cup almonds
- 2 large eggs
- ½ tsp vanilla extract use all vanilla if you prefer
- ½ tsp almond extract
- ¾ cup milk
Instructions
- Put flour, sugar, baking powder and salt in the bowl of the food processor and whirl to blend.
- Cut the butter into 8 or so pieces, add to the food processor. (If you're using almonds and want them chopped, add along with the butter.) Pulse 12 times to cut in the butter and chop the nuts.
- Pour mixture into a largish mixing bowl. If there are any large chunks of butter just smoosh them into the flour with your fingers. Add the chocolate chips and nuts if you didn't chop them in the previous step.
- Crack the eggs into a 2-cup glass measuring cup. Add extracts, then add milk until the mixture reaches the 1-¼ cups mark. (This will be about ¾ cup.) Whisk together well.
- Add the egg mixture to the bowl of dry ingredients and fold in gently with a rubber spatula to combine. If you see a lot of flour in the bottom of the bowl after you've stirred a few times you can add a little more milk to make a dough that's moist but not wet.
- Chill the dough for about 30 minutes if you have the time. This step is optional but will greatly improve your scones!
- Scoop dough onto a parchment lined cooky sheet. This recipe makes about 12 scones using a 2 ounce scoop. If you don't have a scoop use a spoon to plop the dough onto the tray.
- Bake at 375° for 25-30 minutes until nicely browned.
- Enjoy straight away or store for several days at room temperature. Reheat briefly in microwave or for a few minutes in a toaster oven. Yes, you can also split them in half and toast with a bit of butter atop...
