Unlike processed chocolate, cacao (and cacao nibs, which are basically chopped up cacao beans) in its raw form is full of antioxidants, magnesium, potassium, iron, zinc, and brain-boosting flavonols. So you’re basically getting the rich flavor of extra dark chocolate without a ton of added sugar or other junk. Naturally Ella blogger Erin Alderson’s recipe also calls for honey and a teeny bit of vanilla extract to add an extra layer of sweetness.
Naturally Ella blogger Erin Alderson’s recipe
• Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins. Yield: 6.
Ingredients
• 1/2 cup oats
• 1 1/4 cup unbleached all-purpose flour or whole wheat pastry flour
• 2 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons butter, cold and cut into cubes
• 1/2 cup cacao nibs
• 1 large egg
• 1/4 cup plain yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream
1. Preheat oven to 425˚.
2. In a food processor, pulse oats until broken into a coarse flour. Add in flour, baking powder, baking soda, and sea salt. Pulse until combined then pulse in butter until butter is in small pea-size pieces. Stir in Cacao nibs.
3. Remove flour mixture into a large bowl. In a separate bowl, whisk together egg, yogurt, honey, and vanilla extract. Pour into the dry ingredients and stir until just combined. Scoop out dough onto a well-floured surface (the dough will be sticky.)
4. Pat dough into a log or circle that is roughly 1/2″ thick. Cut into 6 squares or triangles.
5. Place scones on a baking tray covered with parchment paper. Brush with heavy cream. Bake scones until firm and golden, 16-20 minutes.
*Chocolate chunks can be substituted for cacao nibs.