Fall Scones with Cocoa Nibs
Proof that autumnal recipes don't have to have pumpkin spice! (but you can sure add it if you'd like)
Makes 6-8 scones
250g all purpose flour, plus a scant for dusting
1 1/2 tablespoon nut or legume flour (almond or chickpea for instance)
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
60 grams (cold) butter, cubed
100 grams of dried fruits/or your choice of favorite fall ingredients (I used 30 grams pumpkin seeds, 50 grams chopped WKND chocolate, 20 grams golden raisins
150 ml (1 1/4 cup) buttermilk (whole is fine if that's all you have)
1 egg, beaten for egg wash
2 1/2 tablespoons cacao nibs
butter and Nib Honey to serve
Preheat oven to 400F and grease an oven sheet or silpat sheet
- Sift the flour in a large deep bowl, incorporate the nut flour, and mix in baking powder, sugar, and salt and stir.
- With your hands blend in the butter, until the consistency resembles semi-damp sand
- Add the dried fruits/chocolate and stir
- Make a well in the center and pour in the buttermilk, use a wooden spoon to fold flours into liquid, avoid over-blending (creating too much gluten) to create a soft but firm enough dough. If it is too sticky or too dry, adjust accordingly adding a splash more of milk or flour.
Roll out on a lightly flour dusted surface until the dough is roughly 1 1/4 inches tall
- Use a biscuit cutter, top-side of a tea cup, or cut in triangle shapes about 2 1/4 inches across, and place close together on the greased baking sheet
Brush on the beaten egg, and bake until lightly golden (between 16-20 minutes), remove and cool on a rack. Serve warm with butter and WKND nib honey....or jam, or your choice!