Milk Chocolate and Almond Soda Bread Scones

By KDHarmon

Firehouse Bakery Bread Class

Ingredients

• 400 g white flour
• 100 g ground almonds
• 100 g butter
• 100 g sugar
• 20 g baking powder (3 tsp)
• 1 egg
• juice of one lemon
• 80 g flaked almonds
• 120 g chocolate chips
• 320 ml buttermilk

Preparation

Step 1

In a bowl, sift flour and baking powder. Add butter and crumb together to form fine mix, making sure there are no lumps of butter left. Add sugar and combine fully. Mix in chocolate chips and almonds, reserving some to top each muffin later.

Make a well in the middle and add the lemon juice, egg and milk.

Gently bring the dough together. The less you handle the dough, the better it will be.

Using a large serving spoon, place a heaped spoonful of dough into each greased muffin tray.

Brush each with a little egg wash and top with remaining chocolate chips and almonds.

Bake at 390 degrees for 20 minutes, turning once. They should be a deep golden color.

Allow to cool and serve with softly whipped cream.