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Chocolate-Almond Scones

Almond  Chocolate Scones

One bowl and one spoon! That’s all that lies between you and a lovely breakfast. Stir together simple ingredients, pat together the dough, bake, and then pat yourself on the back. Pattycake indeed!

  • Duration
  • Cook Time
  • Prep Time
  • about 12Servings


  • 2 cups all-purpose flour
  • ¼ cup sugar, plus more for sprinkling on top
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 ounces bittersweet or semisweet chocolate, coarsely chopped, such as Callebaut chocolate
  • ½ cup chopped almonds (optional)
  • 1¼ cups heavy cream
  • 3 tablespoons butter, cold and cut into very small pieces
  • 1 tablespoon milk or cream for brushing the tops


1. Line a baking sheet with a double layer of parchment paper and preheat oven to 425°F.

2. In a large mixing bowl, mix flour, sugar, baking powder, salt, chocolate, and almonds, if using.

3. Make a well and add heavy cream and butter. Mix together with a spoon until you have a shaggy looking dough (the butter will still be visible), if the dough doesn't come together, add a teaspoon of cream.

4. Dump dough onto a countertop or large cutting board and pat together to form a rectangle about a half-inch thick.

5. Cut about 12 squares and place on prepared pan.

6. Brush tops with milk and sprinkle sugar on top.

7. Bake at 425°F for 12 to 15 minutes, rotating the pan once halfway, until golden brown.

8. Cool before serving. Serve with butter, jam, cream cheese, peanut butter, or anything your heart desires.