Chocolate Pecan Scones
User Reviews
5
Chocolate Pecan Scones
Description
This recipe yields scones made from a balanced blend of all-purpose flour, brown sugar, baking powder, and cinnamon. Cold butter cut into the flour mixture creates the classic flaky texture. The dough incorporates chocolate chips and pecans, adding richness and crunch. After shaping into an eight-inch disc and slicing into wedges, the scones are brushed lightly with an egg and milk wash to enhance browning and topped with confectioners' sugar for a delicate sheen.
The scones bake at 400°F for 18 to 20 minutes until golden. They have a tender crumb with pockets of melted chocolate and the nutty texture of pecans. These make a comforting accompaniment to coffee or tea and can be served warm or at room temperature.
Since the dough should be handled minimally once wet, the scones maintain a light texture. Cool them slightly on the baking sheet before serving to finish setting. Leftovers can be stored in an airtight container and reheated gently.
Ingredients
- 2 all-purpose flour 2/3 cups
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 12 ounce chocolate chips bag
- 1 cup pecans chopped
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk or water
- 2 tablespoons confectioners' sugar for sprinkling
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine flour, salt, baking powder, brown sugar and cinnamon; mix well to combine.
- Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
- In a glass measuring cup whisk together the egg, cream, and vanilla. Add the liquid mixture to the flour mixture. Add in the chocolate chips and pecans. Use a fork to stir everything together until just moistened. Don't worry if the dough looks shaggy!
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
- Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
- Lightly brush each scone with the egg wash.
- Bake for 18 to 20 minutes, or until light golden brown.
- Allow scones to cool for 10 minutes on the baking sheet. Sprinkle with confectioners' sugar before serving!
User Reviews
Overall Rating
5
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