This recipe produces scones that are moist and have great texture.
I baked these scones in a regular oven at home and brought them along for a trip in some ziplock bags.
Makes 6 large scones
Bake 400 degrees for approximately 15 minutes
2 cups all purpose flour
1/4 cup almond flour
1/2 cup dark brown sugar (firmly packed in measuring cup)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold unsalted butter (cut 1/2″ cubes)
3/4 cup fresh or flash frozen raspberries or blueberries
1/2 cup semisweet chocolate chips
grated zest of 1 orange or lemon
2/3 cup buttermilk (fresh or reconstituted from dried buttermilk)
3/4 teaspoon almond extract (optional)
1 raw egg (for egg wash)
1/4 cup sliced almonds and 1/4 cup sugar (sprinkle over scones before baking)
Place oven rack in the top 1/3 of the oven and pre heat to 400 degrees. Line a cookie sheet with parchment paper or a silicone mat.
In a large bowl, mix together the dry ingredients. Work the pieces of butter into the flour using a pastry blender or clean finger tips of your hands, until butter is broken down and crumbly within the flour with some pea sized pieces of butter remaining in the flour mixture. Add chocolate chips and citrus zest and toss to coat. Add buttermilk, stir with wooden spoon to combine. Pour mixture onto flour cutting board and gently knead until dough holds together, pat the edges in to form the dough into a circle. Dough mixture will be about 1/2″ high. Cut scones into 6 pie like wedges and place on a parchment covered cookie sheet. Bake in pre heated oven at 400 degrees for approximately 15 minutes or lightly browned and fully baked.