Chocolate Pecan Scones Recipes

CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 400° F and arrange oven rack in the center of the oven. Line a baking sheet with parchment paper.
• In a small bowl, stir together chocolate chips, chopped pecans, and 2 tablespoons. flour in a small bowl. Set aside.
• Using a stand mixer fitted with the paddle attachment, combine 2 cups flour, baking powder, salt, and 1 tablespoon sugar. After 30 seconds, add the cold butter cubes with mixer still on low speed. Beat mixture until pea-sized pieces of butter form, about 90 seconds.
• In a small bowl (or in a measuring cup), whisk together the cream and 2 eggs until combined. With mixer on low speed, pour cream mixture into butter mixture and beat just until blended, about 20 seconds. (The dough should not form into a ball in the mixing bowl It's a good sign if you still see pockets of flour). Add chocolate chips and pecans, and beat just until combined (the dough will be very sticky).
• Transfer dough onto a well-floured work surface and knead a few times (avoid overworking the dough), just until the dough forms a loose ball and chocolate and pecans are evenly distributed. Dust with flour as needed so the dough doesn't stick to the surface.
• Flour a rolling pin and roll dough into a circle 8-inches in diameter and ¾-inch thick (it's a good sign if you should see lumps of butter in the dough). Use a sharp knife to cut dough into 8 wedges. Place scones on prepared pan 2 inches apart.
• To make egg wash, whisk together 1 egg and 2 tablespoons cream. Brush tops with egg wash to make a light coat (you won't use all of it). Sprinkle with sugar.
• Bake scones at 400° until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

CHOCOLATE PECAN SCONES

Steps:

• 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!

CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
• Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
• Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.
• Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

MAPLE-PECAN SCONES

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

WHITE CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, egg, and vanilla.
• Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
• With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
• Cut into wedges, squares or whatever you like
• Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.