Time 22m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt with a pastry blender until mixture resembles fine crumbs. Stir in one egg, almond extract, and half and half. (Can add more half and half if the dough isn’t coming away from the bowl.) Add white chocolate chips and almonds. I find it easiest to mix the dough with my hands. Take the dough in your hands and form 8 large balls. Set the balls on an ungreased cookie sheet. They don’t have to be smooth – the dough will be sticky to work with. Brush scones with egg white. Bake for 10-12 minutes or until golden brown. Immediately remove from the cookie sheet and cool on a cooling rack.
Time 50m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees Fahrenheit. Combine flour, baking powder, sugar and salt. Cut in butter until it resembles course meal. Add 2 eggs (1 egg is reserved for later use), almond extract and cream. Stir until soft dough forms; mix in chocolate chips and toasted almonds. Pat out dough until 3/4 inch thick. Cut into diamond shape; brush with reserved egg. Place on baking pan coated with cooking spray. Bake for 10 minutes until lightly browned. Serve warm.
Time 27m Yield 8 Number Of Ingredients 6 Steps:
Heat oven to 425°F. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate. Bake about 12 minutes or until set. Carefully separate wedges. Serve warm.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball. On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
