God, I love scones. Normally I’m all about savoury flavours but sometimes I like to treat myself. Ina Garten has never steered be wrong but I find her chocolate pecan scones to be too salty. I’ve adapted her recipe to make my own version and love these so so much! They’re slightly sweet but it’s not overpowering so you can still call this a breakfast. Plus, they’re not as intimidating as I thought! Give it a try, you’ll be pleasantly surprised.
Ingredients
3 tbsp. all-purpose flour 4 oz. coarsely chopped bittersweet chocolate 4 oz. coarsely chopped sweet chocolate 1 cup chopped pecans 4 cups all-purpose flour 2 Tbsp. baking powder 1 tsp. kosher salt 2 Tbsp. sugar 1½ cups (3 sticks) cold unsalted butter, cut into ½" pieces 1 cup cold heavy cream 4 large eggs, lightly beaten 1 large egg beaten with 2 Tbsp. water or cream (for egg wash) ¼ cup sugar (to top scones)
Directions
Preheat oven to 400 degrees in convection. Space two oven rack evenly apart in oven. In a small bowl, combine sugar, pecans and 3 tbs of flour. Mix well to coat everything with flour.
In your stand mixer, combine 4 cups flour, baking powder, salt, sugar and butter. Pulsing your mixture, break down the cold butter into pea sized pieces, erring on the side of larger.
Combine your milk and eggs, whisking. Slowly incorporate heavy cream and eggs to flour mixture in stand mixer.
Once combined, roll out onto well-floured surface, approximately ¾ of an inch thick. You can cut the scones into triangles or cut them out with a round cookie cutter, dipped in flour. This mixture can be rolled again twice to make more scones.
Place scones 2 inches apart, brush with egg wash and topped with a bit of sugar. Bake for 10 minutes, rotate pans and switch which racks they are on. Bake another 8 minutes. Remove from pan immediately and let cook. Serve warm.
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