This recipe is like a sweet version of drop biscuits. Find cacao nibs packaged at gourmet food stores.
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 cup milk chocolate morsels or chopped milk chocolate bar (we tested with Hershey's)
1/2 cup cacao nibs or chopped toasted pecans
1 large egg
1 cup whipping cream
2 teaspoons vanilla extract
Whipping cream (optional)
Coarse or granulated sugar (optional)
How to Make It
Stir together first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Stir in chocolate morsels and cacao nibs.
Whisk together egg, 1 cup whipping cream, and vanilla; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough. Using a 1/3-cup measuring cup, scoop dough into mounds onto parchment paper-lined baking sheets. Brush scones with additional cream, and sprinkle with sugar, if desired.
Bake at 425° for 18 minutes or until golden. Serve warm.