From the bloggers at Roadtreking.
This recipe produces scones that are moist and have great texture. I baked these scones in a regular oven at home and brought them along for a trip in some ziplock bags.
Makes 6 large scones
Bake 400 degrees for approximately 15 minutes
2 cups all purpose flour
1/4 cup almond flour
1/2 cup dark brown sugar (firmly packed in measuring cup)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold unsalted butter (cut 1/2″ cubes)
3/4 cup fresh or flash frozen raspberries or blueberries
1/2 cup semisweet chocolate chips
grated zest of 1 orange or lemon
2/3 cup buttermilk (fresh or reconstituted from dried buttermilk)
3/4 teaspoon almond extract (optional)
1 raw egg (for egg wash)
1/4 cup sliced almonds and 1/4 cup sugar (sprinkle over scones before baking)
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