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Name: Berry Cocoa Nib Scones
Prep time: 10 min
Total time: 25 min
Yield: 8
Cuisine: not set
Ingredients: 2 cups all-purpose Flour; 1 Tb. baking powder; 3/4 tsp. salt; 1/3 cup granulated sugar; 6 Tbsp. 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

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INGREDIENTS

2 cups all-purpose Flour
1 Tb. baking powder
3/4 tsp. salt
1/3 cup granulated sugar
6 Tbsp. 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

Servings

INSTRUCTIONS

NOTE: Turbinado sugar is a sugar cane-based, minimally refined sugar. It is medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. Many people consider it to be healthier than both white and brown sugars, since it is generally less processed.

Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper. Place the 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.

NOTES

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Berry Cocoa Nib Scones

2 cups all-purpose Flour 
1 Tb. baking powder 
3/4 tsp. salt 
1/3 cup granulated sugar 
6 Tbsp. 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

NOTE:   Turbinado sugar is a sugar cane-based, minimally refined sugar. It is medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. Many people consider it to be healthier than both white and brown sugars, since it is generally less processed.

Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper. Place the  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.

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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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 8 Servings

Calories: 174
Calories from Fat: 51 (29%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 18.5mg		6 %
Sodium 438.6mg		15 %
Potassium 104.2mg		3 %
Total Carbohydrate 25.3g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 24.4g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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