Chocolate & Chopped Almond Scones

Chocolate & Chopped Almond Scones

It's a variation on Christophe Felder's (creative director for Henri Charpentier) scone recipe. These special scones were made to go with a curry powder-infused orange confiture.

Ingredients: 10 scones

30 g
Granulated sugar
30 g
Cake flour
200 g
Baking powder
12 g
80 ml when mixed with the egg
30 g
Sliced Almonds
30 g
Egg yolk (for glaze)


1. Prep: Cut the butter into 1 cm cubes. Sift the cake flour and baking powder together. Lightly roast the almonds. Chop the chocolate into small pieces.
2. Add the butter, sugar, cake flour and baking powder into a bowl and rub together until the mixture resembles panko.
3. Once rubbed together well, add the egg and milk and mix gently with your hand to start with.
4. Finally, add the sliced almonds and chocolate and distribute evenly throughout the dough.
5. Gather the dough into a ball and place onto a sheet of baking paper. Cover with another sheet and roll the dough out with a rolling pin into a 2.5-3 cm thick square. Chill in the fridge for approximately 1 hour.
6. Whilst the dough is chilling, prepare the glaze. Dissolve a tiny amount of salt (not listed in the ingredients) into the egg and preheat the oven to 240°C.
7. Take the chilled dough out of the fridge and carefully peel off the top layer of baking paper. Coat this side generously with a layer of cake flour and turn over. Peel away the other layer of baking paper and brush the dough with a thin layer of glaze. Lastly, cut the dough into roughly 3.5 cm squares with a knife.
8. Place the scones on a baking tray lined with baking paper and carefully glaze the surface of each scone once more. (There are 9 scones + 1 made from the leftover dough in this photo, making 10 scones in total).
9. Bake the scones in an oven preheated to 240°C for 6 minutes, then transfer to a new baking tray and cook at 210°C for a further 6-7 minutes. When cooked through to the middle they're done. You can check this by cutting them in half.
10. Scones taste the best when they're just out of the oven so eat them whilst they're warm. Try eating with fresh cream (I recommend clotted cream if you have it, or using butter cream) and confiture.

Story Behind this Recipe

I made this recipe using the things I learnt from Christophe Felder, Creative Director for Henri Charpentier. This recipe variation results in delicious, soft scones which go especially well with orange confiture. When I made these they tasted like they'd been made by an actual chef (though maybe I'm blowing my own horn a bit too much here...).