Marionberry Cocoa Nib Scones

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)

1. Preheat oven to 350 F.
2. Combine dry ingredients into large mixing bowl.
3. 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.
4. Add berries or dried fruit, chocolate chips, and cocoa nibs and toss to coat with flour mixture.
5. 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.
6. 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. 
7. Brush heavy cream on the top of the scone, and sprinkle with crystal sugar.
8. 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!