Almond Joy Scones

1. Preheat oven to 400ºF

2. Whisk together 3/4 cup cream and egg in a bowl.

3. Mix together flour, sugar, baking powder and salt in a large mixing bowl. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal with a few pea size pieces of butter still remaining. (I ended up just using my hands to blend the butter into the flour—t seemed to work better than the knives.)

4. Stir in chocolate, toasted almonds and coconut into the flour/butter mixture. Then mix in the egg/cream batter with a fork until just combined (dough should still look crumbly; try not to overwork it).

5. Transfer dough to a lightly floured surface and pat it into a square or circle until the dough is about 1″ thick. Take a glass (or a round shaped cookie cutter) that is about 1 1/2 to 2″ in diameter. This will yield about 12-14 scones (you can re-roll the dough scraps after you get the first round of scones and cut from it to make more). You could also cut them in wedges too, or squares, whatever your favorite shape is!

6. Transfer cut scones to a parchment paper lined or greased baking sheet and brush tops of each scone with remaining 1 tablespoon cream. Bake until golden brown, about 16-18 minutes, rotating the sheet in the oven halfway through.

Recipe adapted from Martha Stewart’s Cream Scones.