A few years ago, I came up with these ginger-cardamom scones with cacao nibs that my kids loved. Now, cocoa nibs are kind of expensive to buy already shelled from cocoa beans (though if I see a bag of cocoa nibs at Costco or Sam’s Club, I will probably buy them!) so instead of trying to shell cocoa beans myself, I buy chocolate bars with cocoa nibs in them and use those instead. All I have to do is chop up the chocolate bars and use the chunks. So it is almost like using cocoa nibs, right?

I also reworked the previous recipe a little bit: first, by doubling it, so that everyone in our family of 8 could have at least 2 scones, then by reducing the butter, so that I wouldn’t have to cut 2 tablespoons off a second stick of butter to make 16 scones. I’m trying to save a little money. Ok, maybe I’m really just trying to save myself a few seconds.

I also used salted butter in this recipe because it was all the butter I had left. I was out of unsalted butter and hadn’t had a chance to go buy more. Normally, unsalted butter is what I would use.

I currently use Godiva chocolate with cocoa nibs because we live right by an outlet mall with a Godiva outlet. And Josh was able to pick up a 10 pack of these chocolate bars for me from there for about $2.50 each. That’s about what I’d pay for good chocolate bars from the grocery store so I thought it was a good deal. I do use them sparingly though so I don’t go through all 10 bars too fast.

Chopping chocolate makes a mess but it looks so yummy once it is mixed with a dough, whether for cookies or scones!

I am awful at cutting my scones evenly. I think for the most even results, split the dough in half and then form each into a circle instead of patting into a rectangle like I’ve done here.

1/2 cup of candied ginger bits for sprinkling was actually too much. 1/4 cup candied ginger bits is probably a better measurement.

I’d also suggest brushing with heavy cream and sprinkling on the candied ginger before cutting into wedges. It’s just easier that way. I ended up having to brush each scone with heavy cream and trying to keep the candied ginger from falling off the top of each scone when I was sprinkling it on. My candied ginger was already chopped into small bits but if you are using larger chunks of candied ginger, it’s probably a good idea to give them a quick chop into smaller bits if possible.

Look at all the chocolate in these!

An unbaked ginger-cardamom scone topped with candied ginger bits

The scones after baking. I didn’t put icing on these because I didn’t think they needed them, but I had a few of my kids asking where the icing was!

When will I learn not to skip the icing? Put icing on all your scones even if you don’t think they need it. Why? Because it makes people (and kids!) happy!

I actually think this recipe could use a little more work, but I’m going to post it anyway. After all, these are Kitchen Experiments, right?


AuthorLynn-MarieCategoryBreakfast, Scones

Ginger-Cardamom Scones with Cocoa Nib Chocolate

Yields16 Servings

Ingredients:
 4 cups all-purpose flour
 2 tbsp baking powder
 4 tbsp white sugar
 1 tsp ginger
 ½ tsp cardamom
 2 cups heavy cream
 8 tbsp salted butter (one stick or 1/2 cup)
 6 oz chocolate bars with cocoa nibs (probably equivalent to 2 bars), chopped
 ¼ cup candied ginger, chopped

Directions:
1

Preheat oven to 400 degrees F.

2

Sift together dry ingredients; flour, baking powder, salt, sugar, ginger, and cardamom. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Add in the chopped chocolate bars Make well in center and pour in heavy cream. Fold everything together; do not overwork.

3

Split dough in half. Press each half out on lightly floured surface into a circle about 8 inches in diameter. Cut each circle into 8 wedges. Brush each circle with heavy cream and sprinkle candied ginger over the top. Place the scones on an ungreased cookie sheet, two inches apart. Bake 12-15 minutes, until golden brown.

Ingredients

Ingredients:
 4 cups all-purpose flour
 2 tbsp baking powder
 4 tbsp white sugar
 1 tsp ginger
 ½ tsp cardamom
 2 cups heavy cream
 8 tbsp salted butter (one stick or 1/2 cup)
 6 oz chocolate bars with cocoa nibs (probably equivalent to 2 bars), chopped
 ¼ cup candied ginger, chopped

Directions

Directions:
1

Preheat oven to 400 degrees F.

2

Sift together dry ingredients; flour, baking powder, salt, sugar, ginger, and cardamom. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Add in the chopped chocolate bars Make well in center and pour in heavy cream. Fold everything together; do not overwork.

3

Split dough in half. Press each half out on lightly floured surface into a circle about 8 inches in diameter. Cut each circle into 8 wedges. Brush each circle with heavy cream and sprinkle candied ginger over the top. Place the scones on an ungreased cookie sheet, two inches apart. Bake 12-15 minutes, until golden brown.

Ginger-Cardamom Scones with Cocoa Nib Chocolate


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This Post Has 9 Comments

  1. A_Boleyn

    Delicious. The cocoa nibs/chocolate are nice but the candied ginger really caught my eye. I don’t use it much at all. In fact, I can’t remember the last time I had any in the house. Something to pick up at Bulk Barn the next time I’m in there.

    1. Lynn-Marie

      I loved the candied ginger in these but my daughter did not. She thought it was spicy lol

      1. A_Boleyn

        And that’s why I like it. And ginger beer. 🙂

        1. Lynn-Marie

          How do you make ginger beer? Is it easier than making root beer?

          1. Lynn-Marie

            Ah we’d have to do the ginger ale no alcohol version but I would like to try it!

  2. Alicia

    When I make my scones I shape them I to a disk then cut it like a pizza slice. And you. An make them smaller by forming 2 discs and have mini scones.

    1. Lynn-Marie

      I think I will probably do that from now on in order to get more uniformly-sized scones. Even if it means patting out dough circles four times.

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