Having seen a number of recipes including cacao nibs around the interweb, I was naturally curious to try some myself. I had eaten them before in chocolate bars, but never plain. Not that I recommend eating them plain — the flavor itself is rather bitter and slightly on the wooden side. But add them to a baked good, and suddenly you have a lovely, coffee-flavored crunch. I decided to experiment and throw them into some scones, and was pretty pleased with the results. These are great accompanied by a cup of coffee for a leisurely breakfast, accompanied by a few fresh raspberries on the side. I also topped them with raspberry jam, to add a little more sweetness.
Raspberry-Chocolate Chip Scones with Cacao Nibs (makes 10-11)
2 3/4 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup chocolate chips (about 8 ounces)
1/2 cup cacao nibs
1 cup raspberries
1/2 cup (or more) chilled milk
1 teaspoon vanilla
Preheat oven to 400 degrees. Mix flour, brown sugar, baking powder and salt in a large bowl. With fingers, add diced butter and mix until it resembles a coarse meal. Add chocolate chips and cacao nibs and mix well. Stir in raspberries Add milk, egg, and vanilla and mix until just together, being careful not to overmix (or the scones will be tough). Drop by the 1/4 cup onto a large baking sheet. Bake for 15-20 minutes until golden brown.