Berry Cacao Nib Scone Cakes #BrunchWeek

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.

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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.

BrunchWeek 2015 Logo

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!

Berry Cacao Nib Scone Cakes 1

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

BrunchWeek Beverages:

BrunchWeek Egg Dishes:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Main Dishes:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Desserts:

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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


Makes 8


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


1 cup low fat ricotta cheese

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

1/2 tsp vanilla extract

Whipped cream, optional


  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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