Chocolate and Almond Scones
I use a food processor (Thermomix) to chop the nuts and chocolate, and to cut the butter into the flour. This is the method I have given below, but these steps can easily be done by hand if you prefer.
There is no added sugar in the scone mixture. If you like things a little sweeter, either use milk chocolate or add a couple of tablespoons of unrefined sugar to the flour before adding the butter.
There is no added sugar in the scone mixture. If you like things a little sweeter, either use milk chocolate or add a couple of tablespoons of unrefined sugar to the flour before adding the butter.
Servings: 12 scones
Calories:
Ingredients
- 100 g toasted almonds
- 120 g dark chocolate minimum 70% cocoa solids
- 145 g wholemeal spelt flour 1 cup
- 130 g spelt flour 1 cup
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch Salt
- 115 g cold unsalted butter chopped into small cubes., 1/2 cup
- 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk extra
- Unrefined demerara sugar or raw sugar extra
Instructions
- Preheat the oven to 220C (200C fan forced).
- Line a large baking tray with baking paper.
- Pulse the almonds a few times in a food processor until roughly chopped. You will have a mix of sizes of nut pieces.
- Remove the nuts to a large mixing bowl.
- Repeat this step with the chocolate.
- Place the flours, baking powder, baking soda, cinnamon and salt to the food processor.
- Pulse to mix, then add the butter.
- Pulse a couple of times to cut the butter into the flour. You should have a mix of small and larger pieces resembling tiny pebbles distributed throughout the flour.
- Tip the flour mixture into the bowl with the almonds and chocolate and mix thoroughly.
- Whisk the eggs and vanilla into the buttermilk.
- Pour the buttermilk over the flour, and cut the liquid into the flour with a knife or spatula. Stop once there is no dry flour visible in the bowl.
- Tip the dough onto a floured surface and divide in half.
- Lightly flour the top of the dough and pat each half into a 1.5cm high circle.
- Divide each circle into six pieces, and carefully lift each scone onto the lined baking tray.
- Brush the tops of the scone with milk and sprinkle over the demerara sugar.
- Bake for 12-15 minutes, or until the scones are risen and golden brown.
- Remove the tray from the oven, and immediately transfer the scones to rack to cool or eat them immediately.
Notes
These scones freeze really well. I reheat them by quickly zapping them in the microwave, but I have also wrapped them in foil and reheated them in the oven for dessert if the oven has already been on.