NIBBY SCONES

by Lisa Vega

one hour total

Yields 18 SCONES

This scone is crunchy and golden on the outside, soft and pillowy on the inside, only slightly sweet, and with just enough chocolate and nibs to feel a bit decadent. The pastry team always keeps a secret stash of dough in the freezer to bake for our morning family meal. Our earliest version simply had nibs and chocolate chunks, and was served with jam. Since then, we’ve changed the add-ins over and over: figs, cranberries, cherries, dates, even pancetta. When in doubt, try it!

Since this scone knows no boundaries, it works well with literally any nibs and chocolate you want to try. We adapt this scone to the seasons, working in figs and pancetta as well as maple syrup and butternut squash. With that in mind, choose your nibs and chocolate to match: if you add cranberries and orange zest, try fruitier chocolate; with squash and pecans, I’m partial to the brandied cherry notes in our Zorzal, Dominican Republic, chocolate. Compare or contrast, it’s up to you.

Ingredients

•3 cups (360 g) all-purpose flour

•1/2 cup (100 g) granulated sugar

•4 tsp (20 g) baking powder

•1 1/2 tsp (6 g) kosher salt

•1 cup (220 g) unsalted butter, chilled and cut into 1/2-inch cubes

•1 large egg

•1/2 cup (113 g) whole milk

•1/3 cup (48 g) 70% Large Chocolate Chips

•1/3 cup (40 g) Cocoa Nibs

•3/4 cup (100 g) dried fruit (such as figs, apricots, cherries, cranberries, or blueberries) cut into 1/2-inch pieces

•1/4 cup (59 g) heavy cream

•1/4 cup (50 g) large crystal sugar

Directions

Preheat the oven to 350°F (176.7°C). Line a baking sheet with parchment paper or a silicone baking mat. In a stand mixer fitted with the paddle attachment, combine the flours, sugar, salt, and nibs on low speed. Add the butter cubes and vanilla and mix on low speed until the mixture resembles wet sand. The dough should appear crumbly but stick together when squeezed in your hand.

Scoop the dough into 1/4 CUP portions (using a #16 scoop is best) and place them on the prepared baking sheet. Bake for 16 minutes, rotating the baking sheet 180 degrees halfway through to ensure even coloring.

While the cookies are still slightly warm (but not hot), remove them from the baking sheet and toss them in a bowl with the confectioners’ sugar, coating the entire cookie. Place the cookies on a wire rack to cool completely. These cookies keep in airtight container at room temperature for up to 1 week.