A sweet twist on an ol’ Irish favorite.


  • 2 ½ cups all-purpose flour
  • 3 Tbsp. sugar
  • Pinch of salt
  • 4 tsp. baking powder
  • 1 stick cold butter, diced
  • ¾ cup milk
  • 1 egg
  • 1 egg yoke
  • 2/3 cup Sephra Belgian Milk Chocolate chips
  • 1/3 cup sliced almonds
  • Yield: 6 large scones


Preheat oven to 350°F. Sift the first four ingredients together. Blend the butter into the flour mixture with your fingers until the butter is mixed well through and butter pieces are no larger than a pea. Combine the milk, egg, and yolk in a separate bowl. Add the chocolate chips and almonds to the flour mixture, followed by the milk mixture. Stir until just combined. Divide the dough into six equal balls and bake on a cookie sheet for 25 minutes.