Cacao Nib and Oat SconesCacao Nib and Oat SconesCacao Nib and Oat SconesCacao Nib and Oat SconesPopping in to share one more recipe before M and I head home for the holidays. I’m rather new to using cacao nibs but the extra bit of crunch and earthiness they add to these scones are lovely. I left these scones with a slightly wetter dough than I normally would and let them bake until a dark golden brown. The result was a crusty outside and a soft, muffin-like inside. If you don’t have cacao nibs, I’ve made these scones with chopped dark chocolate before (so good!)

Cacao Nib and Oat Scones

Prep Time 10 mins Cook Time 20 mins Serves 6


  • 1/2 cup oats
  • 1 1/4 cup unbleached all-purpose flour or whole wheat pastry flour
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 tablespoons butter, cold and cut into cubes
  • 1/2 cup cacao nibs
  • 1 large egg
  • 1/4 cup plain yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream


  1. Preheat oven to 425˚.
  2. In a food processor, pulse oats until broken into a coarse flour. Add in flour, baking powder, baking soda, and sea salt. Pulse until combined then pulse in butter until butter is in small pea-size pieces. Stir in Cacao nibs.
  3. Remove flour mixture into a large bowl. In a separate bowl, whisk together egg, yogurt, honey, and vanilla extract. Pour into the dry ingredients and stir until just combined. Scoop out dough onto a well-floured surface (the dough will be sticky.)
  4. Pat dough into a log or circle that is roughly 1/2" thick. Cut into 6 squares or triangles.
  5. Place scones on a baking tray covered with parchment paper. Brush with heavy cream. Bake scones until firm and golden, 16-20 minutes.


Recipe Notes

*Chocolate chunks can be substituted for cacao nibs.
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