Berry Cocoa Nib Scones
Today’s scone recipe, Berry and Cocoa Nib Scones, are an absolute favorite this season! With fresh tangy berries and little chocolatey cocoa nibs speckled throughout, they offer a dazzling bitter-sweet appeal that is hard to resist.
When we prepare brunch at home, I almost always include scones on the menu.
I’ve heard rumors of people who don’t like scones, believing them to be dry and hard… Which makes me think, maybe these people have never had good scones.
What a travesty!
Good scones, are light yet dense, crumbly yet sturdy, and full of rich buttery flavor.
If the scones you’ve been eating compare to hockey pucks, it’s time to try a new scone recipe
Like this one, for instance…
The key to making good scones, is to use high quality ingredients like super fine and consistent Gold Medal Flour and fresh butter, and to make sure all your refrigerated ingredients are very cold, and that you work fast, so they are still cold when they go into the oven.
The dough should be crumbly, so that you have to press it together to hold, and very cold.
Did I mention you want your scones to be COLD?! (Highly important.)
Cold buttery dough bakes into tender, yet flaky layers, making the scones soft and crumbly, perfect for dipping in coffee or methodically nibbling piece by piece.
This particular flavor combination is really lovely.
The mixture of blackberries, blueberries, and raspberries offers light tangy notes, while the cocoa nibs provide crunch and a mild dusky bitterness to offset the sweetness.
It’s a blend that works well all year long, but especially when fresh berries are coming into season.
I love serving this scone recipe with coffee or tea on weekend mornings, next to eggs cooked-to-order, gravlax, and a nice green salad.
Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Scone Recipe - Berry Cocoa Nib Scones
- 2 cups all-purpose Gold Medal Flour
- 1 Tb. baking powder
- 3/4 tsp. salt
- 1/3 cup granulated sugar
- 6 Tb. cold unsalted butter, cut into cubes
- 2/3 cup heavy cream + 1 Tb. for tops
- 1 tsp. vanilla extract
- 1 cup fresh mixed berries (blackberries, blueberries, raspberries)
- 1/4 cup cocoa nibs
- 2 Tb. Turbinado sugar for the tops
- Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper. Place the Gold Medal Flour, baking powder, salt, and sugar in the food processor. Pulse to combine. Then add the COLD butter and pulse until the butter and flour turn to course pellets. Work quickly so the dough remains cold when it's placed in the oven.
- Then add 2/3 cup cold heavy cream and vanilla extract. Pulse a few times until the mixture just comes together. Dump the dough out onto a floured work surface, then mix in the berries and cocoa nibs by hand.
- Gently press the dough together (incorporating any loose crumbs) into a 1.5 - 2 inch thick disk. Cut the disk into 8 equal wedges. Then separate and move to the prepared baking sheet.
- Brush the tops with cream and sprinkle with turbinado sugar. Bake for 10-15 minutes, until the tops of golden. Cool for at least 5 minutes before serving.
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