Fluffy homemade biscuits are a favorite in our house, whether they're made into a breakfast sandwich with an egg and bacon, drizzled with honey, topped with butter and jam, or served alongside soup on a cold night. I've made the same biscuit recipe over and over, and somehow, it only gets better every time.
Scones are nothing more than a variation of biscuits, and I adjusted my biscuit recipe to replace the butter with cream cheese and almond paste to make these scones. They're flaky and tender, and just sweet enough.
The dark chocolate chips and dusting of sugar on top make these more of a dessert than breakfast, but regardless, they made a fantastic breakfast.
My due date is 5 weeks from now, and I can hardly believe it! I told my husband that one of the first breakfasts I want to make this fall, post-baby, is biscuits and gravy, with lots of mimosas.
Chocolate Chip Almond Cream Cheese Scones
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 8 ounces cream cheese, cold
- 8 ounces almond paste
- 1/3 cup chocolate chips
- 2/3 - 3/4 cup cold, whole milk or buttermilk
- 2 tablespoons butter
- Granulated sugar
In a bowl, combine the flour, baking powder and salt. Use a pastry cutter to cut in the cream cheese and almond paste until crumbly. Stir in the chocolate chips, and then stir in the milk until moistened; the dough should be barely moist, and fairly craggy.
On a lightly floured surface, gently pat the dough out to 1 inch thick. Cut into 2 or 3-inch triangles. Place on the parchment-lined baking sheet and bake until golden brown, about 13-15 minutes.
Melt the remaining two tablespoons butter in a small bowl and brush over the tops of the biscuits as soon as you take them out of the oven, then sprinkle with the sugar. Serve immediately.
Yields 8-9 scones
Recipe from Curly Girl Kitchen