Cocoa Nib Scones

Cut each round into 8 triangles or pie slices. Place each triangle on a parchment lined baking sheet. Brush what's left of the egg/ cream mixture. Sprinkle of Demura or turbinado sugar and bake at 425F for 15 minutes. Scones should be golden brown around the edges. You can wait till they cool or I love to eat these warm with a glass of milk. These scones are moist on the inside with a slight crisp on the outside. and have a great chocolate flavor without all the sugar. Cut each round into 8 triangles or pie slices. Place each triangle on a parchment lined baking sheet. Brush what's left of the egg/ cream mixture. Sprinkle of Demura or turbinado sugar and bake at 425F for 15 minutes. Scones should be golden brown around the edges. You can wait till they cool or I love to eat these warm with a glass of milk. These scones are moist on the inside with a slight crisp on the outside. and have a great chocolate flavor without all the sugar.

For extra indulgence, try topping these with lightly sweetened whipped cream or even better, clotted cream. You can find it in most grocery stores. If not a pat of butter and a cup of tea also does the trick just fine! Try this recipe and let me know how it turns out! An follow me on instagram for more posts on my bakes and eatings around town!

Cocoa Nib Scones

Yields 16 scones

3 cups flour

¼ cup sugar

2 tbsp baking powder

½ tsp salt

8 tbsp unsalted butter cut into cubes

¼ cup mini chocolate chips

½ cup roasted cocoa nibs

1 cup cream, plus 3 tbsp for washing

2 eggs

¼ cup demura sugar

Directions at thesweetandsourbaker.com

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