Last week I posted about the chocolate chip (cookies) of the future and I will have some of the baking products from Dandelion to play with for a while, so don't be surprised if half my posts relate to that in the near future. This recipe started with their scone recipe but I went rogue on a few ingredients and used a different process so your mileage may vary. I've been staying up late watching fire reports about where I grew up in Oregon, especially since the entire mountain I grew up on was evacuated. My Mom moved into town from there in April but that didn't meant I wasn't still worried about it. With my head in Oregon I decided to make an Oregon dessert and used some of the marionberries I had in the freezer for special occasions. I decided to try pairing them in the scone with a little chocolate but more subtly in the form of cocoa nibs (which also add texture) and just a few chocolate chips. I would make these again, but would probably bake them at least at 375 for a slightly shorter amount of time (I've never baked scones at 350, but since I did when I made this batch, I'll leave it in this post.)
Marionberry Cocoa Nib Scones
3 cups all-purpose flour
1/2 cup granulated sugar
4 tsp baking powder
1 1/2 tsp kosher salt
1 cup unsalted butter, chilled and cut into 1/2-inch dice
1 large egg
1 tsp vanilla
1/2 cup whole milk
1/3 cup chocolate chips
1/3 cup cocoa nibs
3/4 cup frozen marionberries (can use other berries, maybe not strawberries, dried fruit probably okay)
1/4 cup heavy cream
1/4 cup large crystal sugar (or use what you have)
- Preheat oven to 350 F.
- Combine dry ingredients into large mixing bowl.
- Blend butter into dry ingredients until texture is like rough sand. Using a food processor is okay but fingertips are even better. You don't want to overmix.
- Add berries or dried fruit, chocolate chips, and cocoa nibs and toss to coat with flour mixture.
- Mix egg with whole milk and vanilla, then trickle over dry ingredients. Use a fork or your hand to lightly mix until mixture starts coming together.
- Line a cookie sheet with parchment paper. Gather dough together into 1-2 circles. Cut smaller circles into 4, one large circle into 8, and separate wedges on parchment.
- Brush heavy cream on the top of the scone, and sprinkle with crystal sugar.
- Bake 25 minutes until starting to brown, your finger pressing on one doesn't make a squish inside, but not so long the bottoms burn!