Cocoa Nib Scones
Lisa Vega From “Making Chocolate”
360 g all purpose flour
100 g granulated sugar
20 g baking powder
6 g kosher salt
220 g unsalted butter, chilled, and cut into ½ inch cubes
1 large eggs
113 g whole milk
48 g 70% large chocolate chips
40 g cocoa nibs
100 g dried fruit (such as figs, apricots, cherries, cranberries, or blueberries), ½ inch pieces
59 g heavy cream
50 g large crystal sugar
- Preheat the oven to 350°F (176.7°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt. Add the cold butter all at once and mix it into the dry ingredients on low speed until the mixture resembles coarse meal and the butter pieces are pea-size.
- In a small bowl, combine the egg and milk and beat lightly with a fork. Add this to the flour mixture, and mix on low speed for 30 seconds. Add the chunks, cocoa nibs, and dried fruit. Continue to mix on low speed until the dough is uniform and begins to pull away from the sides of the bowl, about 1 minute. Do not overmix!
- Using a large ice cream or cookie scoop, form the dough into half spheres. If baking immediately, place the dough, flat side down, on the prepared baking sheet, about 2 inches apart. Alternately, at this point, scones can be stored in the freezer and baked at a later time directly from the freeze.
- Use a pastry brush to brush the top of each scone with heavy cream, and then sprinkle them with large crystal sugar. Bake for 25 minutes, until golden brown, rotating the baking sheet 180 degrees halfway through to ensure even coloring. Cool for 10 minutes on the baking sheet, then enjoy immediately; these are best the same day they are baked.