Dark Chocolate and Toasted Pecan Scones
- 2 cups all-purpose flour - 3/4 cups of dark chocolate chips (in the live I used 1 1/2 cups but you don't have to use that much) - 1/2 cup pecans (In the live I used 1 cup but you don't have to use that much) - 2 tablespoon sugar, plus additional for sprinkling - 1 tablespoons baking powder - 2 teaspoons kosher salt - 1 1/2 sticks of cold butter, ½-inch diced - 1/2 cup cold heavy cream - 2 large eggs, lightly beaten - 1 egg beaten with 2 tablespoons water or cream, for egg wash
1. Preheat the oven to 400 degrees. 2. Line a baking sheet with parchment paper then top with pecans for toasting 3. Put in oven for 5-10 minutes until dark and roasted 4. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. 5. Measure the cream in a glass measuring cup, add the eggs, and beat with a fork until combined. 6. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. 7. Add the chocolate and toasted pecans and mix just until combined. The dough will be very sticky. 8. Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. 9. Cut the dough in to triangles of 8. 10. Place the scones on the prepared sheet pans. 11. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes. 12. Serve warm or at room temperature with clotted cream, butter or jam.
Note/Quick Tips: - You can make these any shape you like. You could do round, square etc.
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