With fresh tangy berries and little chocolatey cocoa nibs speckled throughout, these Berry Cocoa Nib Scones offer a dazzling bitter-sweet appeal that is hard to resist.
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 coarse 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 1/2- to 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.