Almond White Chocolate Scones Recipes

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.

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.

Steps:

• Preheat oven to 400. Mix flour, sugar, baking powder, salt together. Cut in butter with two knives or a pastry blending tool.
• In another bowl, mix eggs, milk and extract. Add to flour/butter mixture, also adding the grated almond paste and white chocolate chips. Mix until no longer dry, not longer.
• Form a large round and score into 8 sections. Make the scoring deep or just create mounds and bake that way. Bake at 400 for 20-25 minutes.

Steps:

• Lightly grease a baking pan and preheat oven to 400°.
• In a large bowl, combine the dry ingredients.
• Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
• In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
• Mix in the chips.
• Knead dough together, just until mixed.
• This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
• On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
• Cut with a round 2-inch floured cookie cutter.
• Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
• Serve with jam and whipped cream.