Sunday, August 27, 2006

Nibby Scones


Once upon a time, long (not so) long ago, Bittersweet had a little chocolate nib scone that had quite a few fans. We're not making the Nibby Scone at the moment, but for all you who miss it, here's a way to try it at home! Have fun...

608 g flour
100 g sugar
2 t baking powder
.5 t baking soda
.25 t salt
227 g butter
230 g nibs
500 g heavy cream

Instructions:
Preheat the oven to 375 degrees.
Cube the butter to 1" squares.
Pour dry ingredients into a bowl and add butter, the flatten the butter into disks using your fingers.
Toss in nibs.
If the ingredients are warm, refrigerate until cool.
Make a well in the dry ingredients and add the heavy cream, then mix well until moistened.
Pour the crumbly dough out onto a lightly floured surface.
Shape using a bench scraper into a rectangle and then roll. Laminate this mixture 4 times. you will start with a crumbly dough and end with a smooth striated dough. If the dough is soft after shaping, then refrigerate.
Roll the dough to 11" X 7" and trim the edges.
Cut the dough into six equal squares, about 3" X 3.5", then bisect the squares into triangles.
Brush the trops with egg wash and sprinkle with rough sugar.
Distribute evenly on a cookie sheet, place in the preheated oven and immediately reduce heat to 300 degrees. Bake from 18-22 minutes.

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