Double Chocolate Almond Scones

Double Chocolate Almond Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
nuts, almonds
sugars, powdered
water, bottled, generic

Directions:
Heat oven to 400.
Lightly grease cookie sheet.
In a large bowl mix flour, suagr, baking powderand salt until blended.
Stir in baking chips.
Add 1/4 teaspoon of almond extract with the whipping cream.
Add whipping cream all at once, stir just until dry ingredients are moistened.
On lightly floured surface knead dough 6 or 7 times until smooth.
Divide dough in half.
Pat each half into 6 inch round.
Cut each into 6 wedges.
Place 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until golden brown.
Cool 5 minutes.
Meanwhile, in a small bowl, mix powdered sugar, 2 to 3 tablespoons water and stir in 1/4 teaspoon almond extract.
Drizzle icing over warm scones.
Serve warm (they are good cold as well).