Go Back

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 scones
Author: Tania @ The Cook's Pyjamas


  • 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


  • 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.


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.