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Oxmoor House Photo by: Oxmoor House

Cacao and Milk Chocolate Scones

This recipe is like a sweet version of drop biscuits. Find cacao nibs packaged at gourmet food stores.

Oxmoor House MAY 2008

  • Yield: 14 scones
  • Cook time:18 Minutes
  • Prep time:12 Minutes


  • 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)


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.


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Cacao and Milk Chocolate Scones recipe