Popping 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!)Print
- 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
- Preheat oven to 425˚.
- 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.
- 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.)
- Pat dough into a log or circle that is roughly 1/2″ thick. Cut into 6 squares or triangles.
- Place scones on a baking tray covered with parchment paper. Brush with heavy cream. Bake scones until firm and golden, 16-20 minutes.
*Chocolate chunks can be substituted for cacao nibs.