Berry Cacao Nib Scone Cakes

It is a scone or is it a short cake? Either way these scones are perfectly acceptable for brunch. Filled with berries and topped with a creamy berry spread.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca.

We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!

We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

Today’s kick-off happens to coincide with my 30th birthday (and Star Wars Day – May the fourth be with you)! So naturally I had to make something at least slightly birthday related, despite many people scolding me that I cannot make my own birthday cake.

Since I had scones on the brain I turned them into something that resembles shortcakes. For some reason brunch makes me think of shortcakes as I did a shortcake recipe last year too. Instead of being on top, these scones have berries packed inside with dark chocolate covered cacao nibs. Once out of the oven, they are topped with a creamy berry spread, whipped cream, and sprinkles for the birthday girl!

Love these scone cakes? Try my Crystallized Ginger Scones with Sake Poached Asian Pears next!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

• Blueberry Sangria from Love and Confections.
• Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
• Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:

• Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
• Crab Cake Eggs Benedict from The Redhead Baker.
• Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
• Chimichurri Breakfast Sandwich from Healthy Delicious.
• Asparagus, Brie and Smoked Salmon Omelet from girlichef.
• Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:

• Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
• Avocado Toast Bar from Sarcastic Cooking.
• Mocha Nut Granola from greens & chocolate.
• Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
• Berry Cacao Nib Scone Cakes from The Spiffy Cookie
• Spiced Pear Oatmeal from Making Miracles.
• Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
• Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
• Vanilla Orange Scones from Sew You Think You Can Cook.
• Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
• Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
• Mini Chocolate Chip Muffins from My Catholic Kitchen.
• Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
• Maple Cinnamon Scones from Pink Cake Plate.

BrunchWeek Main Dishes:

• Breakfast Wraps from Big Bear’s Wife.
• Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:

• Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
• Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:

• Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
• Lemon Bars from Chelsea’s Messy Apron.
• Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

One year ago: Peanut Butter Birthday Bites

Two years ago: Birthday Overload Pancakes

Three years ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)

Four years ago: Peanut Butter Cup S’mores Ice Cream

BERRY CACAO NIB SCONE CAKES

Makes 8

Ingredients:

2 cups all-purpose flour

1/2 cup Dixie Crystals granulated sugar

1 Tbsp baking powder

Pinch salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1 egg, lightly beaten

1/2 cup Stonyfield Greek yogurt

1 tsp vanilla extract

1/4 tsp Nielsen-Massey orange blossom water, optional

1 heaping cup frozen mixed berries (blueberries, raspberries, blackberries)

2 oz. (1/4 cup) Pacari dark chocolate covered cacao nibs

Coarse sugar, optional

TOPPING

1 cup low fat ricotta cheese

1/2 cup frozen mixed berries (blueberries, raspberries, blackberries)

1/2 tsp vanilla extract

Whipped cream, optional

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper; set aside.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add the butter, and cut in  with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
3. In a small bowl, whisk together the egg, Greek yogurt, vanilla, and orange blossom water (if using) until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the berries and cacao nibs.
4. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet. Sprinkle with coarse sugar, if using.
5. Bake for about 18 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
6. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
7. While the scones cool, make the topping. Mix ricotta cheese, berries and vanilla in a blender and pulse until smooth. Serve over scones with whipped cream, if desired.

Source: Adapted from Averie Cooks and my “Creamed” Berry Cheese Spread.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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