Carter Hach

Chocolate Mint-Chocolate Nut Drop Cookie-White Chocolate-Vanilla Scones 

This was the first recipe I made with my grandmother, Phila Hach or “Phifee” as her grandkids called her. In my barely legible handwriting, I had written the recipe’s title in the book she wrote before I was old enough to spell any of the words correctly. Some years later, in 2001, unbeknownst to me, my grandmother found it and transcribed something that really hits home now:

“To Hachland Hill’s next Chef.”

She never gave it to me herself, but luckily an employee unearthed the book and returned it to me. 

I’m now the chef at Hachland Hill. I created my own rendition of the recipe that includes fresh locally sourced chocolate mint. Instead of the traditional currants, I substitute scraped vanilla bean and white chocolate chips. I crumble up the finished cookies and fold them into my scone mix before shaping, brushing with cream and sprinkling with sugar.

I combined my passion for farm-to-table cooking and pastry arts to develop the scone. It’s a tribute to Phila and everything she taught me as a child. I like to think she’s smiling up above whenever I put my own twists on her classic recipes to make them my own.