This weekend was a good one, unseasonably warm and sunny. There were 20-mile bike rides, the first ones out this spring. There were visits to antique stores, taking advantage of the store-wide 20% off sale.
There were afternoons spent at waterfalls with good friends.
There were hours spent out in the garden, building up the cold frames for the front yard.
And among it all, there were scones. Buttery flaky scones with bits of chocolate and crunchy cacao nibs.
These scones are best served warm. If you don't have cacao nibs, leave them out and up the chocolate chips to 1/2 cup.
- 3 cups unbleached all-purpose flour
- 1/4 cup raw sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks), cubed and cold
- 3/4 cup low-fat milk, plus more for brushing
- 1 large egg, lightly beaten
- 1/3 cup semisweet chocolate chips
- 1/4 cup cacao nibs
- Preheat the oven to 400F.
- In a large bowl, whisk the flour, sugar, baking powder and salt. Using a food processor fitted with the dough hook, a pastry cutter or two knives, work in the butter. The butter pieces should be pea-sized by the time you are done.
- Work in the milk and egg until the dough is shaggy and there are almost no dry spots left. Be careful not to overwork the dough.
- Fold in the chocolate chips and cacao nibs.
- Turn the dough out onto a clean, dry surface and press it into a 3/4"-thick disk. Use a circular cookie or biscuit cutter (about 2 - 2 1/2") to cut out individual scones. Space the scones 1 1/2" apart on a greased cookie sheet.
- Brush the scones with a bit of milk and sprinkle with a bit of raw sugar.
- Bake at 400F for 13-16 minutes, until the tops are firm and beginning to turn golden-brown.
Make Ahead and Storage