When we read about these scones in Eric Lanlard’s Afternoon Tea, we knew we had to make them. The idea of slightly bitter cacao nibs with tart raspberries in a flaky scone were nearly irresistible. Naturally, we copied down the recipe in our abbreviated fashion. In full, including a parenthetical comment:
Raw cacao and raspberry scones Make scones dough. Add 20 g cacao nibs and 10 g freeze dried raspberries (amounts seem low). Idea from Afternoon Tea by Eric Lanlard
If that’s not quite enough for you, we’ve added a few details and a photo or two.
We didn’t bother to copy down the scone part of the recipe, because we already have the ultimate scone recipe that we could modify to use cacao nibs and raspberries. Makes for a simple post; plus, having made these scones many times, a simple snack.
To make these scones, simply make Bouchon Bakery’s Cheddar Scones, omitting the black pepper and replacing the cheese with 1/2 cup (10 g) of freeze-dried raspberries and 1/4 cup (30 g) cacao nibs. That’s it. If you wish, you can brush them with heavy cream and sprinkle some cacao nibs on top right before baking. We recommend it.