Chocolate Almond Scones

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You knew my love of scones was going to morph into some little chocolate number. I’ve actually been hanging onto this chocolate almond scones recipe for probably a year. I know. Sorry. They’re so good. But I needed a bit of a scone sabbatical. Once I stopped baking them for the bakery we needed a break. But enough time has passed and now we’re in love again.

These are my classic cream scones… We add in some almond extract to the dough, hella chocolate and then sprinkled some almond slivers on top so we know what we’re biting into. As with all of my scones, these are perfect to make ahead and freeze (unbaked) for a rainy day. Just tack on a couple of extra minutes to the bake time, no need to defrost first.

Looking forward, what types of baking recipes are you all looking for? I feel like we’re lingering between citrus and on the cusp of berry season…but what’s right now? Photos keep popping up of rhubarb, but it’s not really my jam. Should it be? Should I go there? Are we craving pies? Cakes? Muffins? Breakfast stuff? What about savory baking? Bagels? My favorite baguette recipe? Give me some feedback in the comments below…I would love to hear!

A Couple of Quick Notes:

  • If you don’t care for chocolate you could easily substitute dried cherries or cranberries for the chips.
  • If you don’t have a large freezer that can accommodate a baking sheet, place your scone discs on plates to chill prior to baking.
  • A quick note regarding the photos…I made a double batch when I was photographing these. So don’t be confused…you separate the dough into four, equal-sized discs, not the eight you see in the photos below.

I hope you enjoy these chocolate almond scones as much as I do — let’s get our bake on!

Chocolate Almond Scones | Displaced Housewife

Chocolate Almond Scones | Displaced Housewife

Chocolate Almond Scones | Displaced Housewife

Chocolate Almond Scones

Makes 16 Petite Scones


  • 1 1/2 cups cake flour
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter, cut in 8 pieces, cold
  • 3/4 cup heavy whipping cream, cold
  • 1 large egg, cold
  • 1 teaspoon almond extract
  • 1 1/4 cup chocolate chips
  • 1/4 cup slivered almonds for the tops of the scones, optional

For the Glaze

  • 1 1/2 cups of powdered sugar
  • 3/4 teaspoon almond extract
  • Thin with milk


  1. In a medium-size bowl, whisk together the cake flour, flour, sugar, baking powder, cinnamon and sea salt. Cut the chilled butter into the flour mixture using a pastry blender, two forks or your hands. Stop when the butter is the size of large peas.
  2. Mix the 3/4 cup of cream, egg and almond extract together in a small bowl and then drizzle over the flour mixture. Using a fork, stir until it just starts to form a cohesive mass. Sprinkle the chocolate chips over the dough and gently fold them in until they are evenly distributed throughout the dough.
  3. Line a cookie sheet with parchment paper or a silpat. Lightly dust with flour.
  4. Lightly flour a clean surface and separate the dough into four equal-size lumps. Mold each lump into a disc, about an inch and a half thick, with nice, crisp 90-degree angled sides. Don’t overwork your dough. Set the discs on the parchment-covered baking sheet. Pop the discs, uncovered, into the freezer. Set the timer for thirty. You can skip this step if you’re short on time or patience…the freezer just helps them get a little more lift off and keep their shape while in the oven. I will also say, that if your dough is on the stickier side (because it’s humid), this will definitely make it easier to handle…especially when you’re trying to cut it.
  5. Pre-heat your oven to 400 degrees F and make sure you have a rack in the top third of the oven.
  6. When the timer goes off, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (you’ll end up with a total of 16). Make sure to cut up and down and don’t use any see-saw action when cutting. You may need to lightly flour your knife in between cuts if it’s sticking a bit. Pull the scones out at least two inches from one another. Put the scones in the oven and set the timer for 13 minutes. After 13 minutes, look at them. I often rotate the baking sheet and give them 1 more minute at this point. How do yours look? Are they nice and puffed up? The slightest bronze happening? When that’s their appearance, they’re done. Let them cool on the sheet, in a draft-free area, for about 15 minutes.
  7. Meanwhile…whip up the glaze in a bowl by adding the powdered sugar and almond extract and mix. Add milk, in 1 teaspoon increments, to get to the desired consistency. What’s the desired consistency you ask? Thin enough to pour and thick enough so that it stops in its tracks and doesn’t just fall off of the scone. Grab a large spoon and drizzle the glaze over the tops. Sometimes I like to cover most of the tops and let it run down the sides. Other times I like to splatter, in a Jackson Pollock-like manner. Create your own style. Be a boss. Sprinkle with the almond slivers, if using. You’re done. Happy brunching.
On My Mind
  • So here’s what I’m watching… First, Believer on CNN. Have you seen it? It’s on every Sunday night and it’s a pretty interesting look at different religions. It’s not dry, at all. Give it a watch and let me know what you think. Second, The Arrangement…semi-hesitant to recommend this one because it’s super fluffy…no substance…but highly watchable. If you just want to check out and watch something mindless, look no further
  • I’m loving these two new-release cookbooks: Joy the Baker Over Easy and Fresh.
  • If you’re looking for an uplifting read, check this out.
  • I’m looking for a good book to lose myself in…any recommendations?
  • Would you pay $100 for an ‘arctic enema‘?
  • Watch some clips from the Love Actually sequel.
  • I hope you love these chocolate almond scones…and enjoy a peaceful weekend. Be good to yourself and rest. Sending lots of love and light. xoxo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox


  • Blyss December 24, 2020 at 5:48 AM

    I just made them tonight! Wonderful recipe! I used vanilla extract instead of almond for the icing and it worked out well! I also used the cornstarch substitute for cake flour and the milk and butter substitute for heavy whipping cream and it still came out fabulous! However, I’m kicking myself now because I added extra chocolate chips… they are (yeah, I can’t believe I’m saying this either) too sweet! But I am so happy I found this recipe! Thank you!!!

    • Rebecca Firth December 27, 2020 at 3:09 AM

      Hi Blyss! I am so happy you liked them!!! There is nothing better than a delicious scone. Thanks so much for sharing your substitutes—I love hearing what works!! xox

  • fatimah March 29, 2017 at 1:22 AM

    Yumm love almonds and chocolate! I also made scones this week I was craving them something fierce and I definitely want to see that baguette and some yolk porn! xx

    • Rebecca Firth March 30, 2017 at 10:33 PM

      Hi Fatimah!! I like the idea of baguette and yolk porn!!! I’m on it…I’ve been working on some savory stuff ever since last week’s post!! Stay tuned…

  • Traci | Vanilla And Bean March 28, 2017 at 3:55 PM

    I have a major crush on scones.. I don’t think I could ever get enough. That’s not to say that I eat them all the time.. because, hello! Wardrobe change! But they must be one of my favorite things ever. So I’m drooling over here, Rebecca! I love how you bake for a bakery at home? I’d love to do that, but we’ve no good bakeries near. I miss baking every day.. I just can’t eat it all if done for just the two of us and neighbors! Chocolate and almond is a fabulous combination too :D IDK there was a sequel to Love Actually! I loooove that movie! xo

    • Rebecca Firth March 30, 2017 at 10:34 PM

      Hi Traci — I have to give a ton of stuff away or I would explode!!!! I share your scone addiction — they are the best!!! xoxo

  • Erin Clarkson March 27, 2017 at 4:48 PM

    These look amazing! I have about 5 or 6 scone recipes I make on the regular, and have just realised I haven’t shared any of them at all! Hmmmm. Maybe it’s time. Let’s make scones on that trip i’m flying in for! hahahahha


    • Rebecca Firth March 30, 2017 at 10:35 PM

      Umm, hurry up and post them!!! I would love to try one of your scone recipes!!! And we’re definitely making scones when we fly to NY ;) …bwaahahahaaaaaaa!!!! xoxox

  • Mary Ann | The Beach House Kitchen March 26, 2017 at 9:53 PM

    Oh, I’m sure I’m going to enjoy these as much as you do Rebecca! Scones are one of my favorites! I’m with Kaiya…I bet you’d be great at bagels! I’ve never made them homemade. I need some inspo!! Get your bake on!

    • Rebecca Firth March 27, 2017 at 4:32 AM

      I think I’m going to Mary Ann!! Stella really wants homemade bagels too…and it sounds amazing!! Stay tuned!!! xoxo

  • Anita Sargent March 26, 2017 at 4:54 PM

    Have you read the Outlander series? My favorite books of all time and I am a voracious reader. First one written more than 20 years ago and there 8 so far. Waiting for next one. Just the tiniest bit sci fi but mostly historical fiction and of course love story. Author is Diana Gabaldon. It is now a series on Starz. They are making the 3rd book now and expected to air in Sept.

    • Rebecca Firth March 27, 2017 at 4:31 AM

      Hi Anita!! I have not, but I’m so intrigued…going to look them up now!! Thank you for the rec!!! xox

  • Kate March 26, 2017 at 4:20 PM

    Oooo I would love to see some savory breads! Anything you touch is magic.

    • Rebecca Firth March 27, 2017 at 4:30 AM

      Why thanks Kate!! A true compliment coming from you!! And I love the idea of some savory baking… xox

  • Chechena March 26, 2017 at 3:19 PM

    Thanks for the recipe. Making these with my grandmother today-she’s always in the mood for baking and has all the ingredients. What brand of pastry/cake flour do you recommend? I’d love to see muffins with berries, stone fruit, honey, and lavender.

    • Rebecca Firth March 27, 2017 at 4:27 AM

      Hi!! I hope you guys love them!! I use either King Arthur or Swan’s Down…both are great!! …and I like the idea of muffins…I’ll come up with something fun!! xo

  • Karen @ Seasonal Cravings March 26, 2017 at 12:46 PM

    These look crazy good with that icing all over them! Love how you say “if you don’t care for chocolate…” Ha, ha, is that even possible? Can’t wait for Love Actually!

    • Rebecca Firth March 27, 2017 at 4:25 AM

      I do believe there are those walking amongst us that don’t like chocolate!??!! ;) …I think the Love Actually sequel is just a mini short film you can watch online?? If this is the case, they are missing a bet!!! xoxo

  • Laura | Tutti Dolci March 26, 2017 at 5:38 AM

    Wait, what?! You’ve been keeping these beauties from us for 12 whole months?! Dying over here… I still remember all your scone posts on IG and drooling every time. These are no exception! xo

    • Rebecca Firth March 27, 2017 at 4:23 AM

      Thank you Laura!! I was also shocked when I realized I hadn’t posted a scone recipe since August/September?!? xoxo

  • Agustina March 25, 2017 at 9:39 PM

    Oh my! Can’t wait to make these babies! Thank you for sharing!! How about a Bagel Breakfast Sando?? I’d love to see how you do that :) The Nightingale was great, and about to read The Woman in Cabin 10

    • Rebecca Firth March 26, 2017 at 4:46 AM

      Hi Augustina!! Thank you so much for the book recommendations!! I’m going to look both of them up. And I like the idea of a bagel thing…Stella really wants me to make some from scratch!! xox

  • Kaiya March 25, 2017 at 8:19 PM

    Hi Rebecca! I love your scones but I’d love to see something like croissants or bagels? Love your blog & Insta!


    • Rebecca Firth March 25, 2017 at 8:25 PM

      Hi Kaiya! Why thanks love!! Bagels would be fun…I’m on it! xoxo