Description
These Chocolate Pecan Scones are flaky, rich, and packed with delicious chocolate chips and crunchy pecans. Perfect for breakfast or brunch, these scones offer a delightful combination of cinnamon-spiced sweetness and nutty texture, baked to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 and 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
Butter
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
Wet Ingredients
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Add-ins
- 12 ounce bag chocolate chips
- 1 cup pecans, chopped
Egg Wash
- 1 large egg, beaten
- 1 teaspoon milk or water
Finishing Touch
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat and Prep: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside to prepare the scones for baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, baking powder, brown sugar, and cinnamon. Mix well to ensure everything is evenly distributed.
- Incorporate Butter: Cut the cold butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the dry mixture until it resembles a coarse meal with pea-sized pieces.
- Combine Wet Ingredients: In a separate glass measuring cup, whisk together one large egg, heavy cream, and vanilla extract.
- Form the Dough: Add the wet mixture to the dry ingredients, then stir in the chocolate chips and chopped pecans. Use a fork to mix everything until just moistened. The dough will be shaggy—this is normal.
- Knead and Shape: Turn the dough out onto a clean, lightly floured surface. Knead it gently a few times to bring it together, then shape the dough into an 8-inch round disc.
- Cut and Arrange: Use a sharp knife to cut the disc into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Apply Egg Wash: Lightly brush the tops of each scone with the beaten egg wash mixed with milk or water. This will help them develop a golden brown crust.
- Bake: Bake the scones in the preheated oven for 20 minutes or until they turn a light golden brown.
- Cool and Garnish: Remove the scones from the oven and allow them to cool on the baking sheet for 10 minutes. Once cooled slightly, sprinkle the tops with confectioners' sugar before serving.
Notes
- Use very cold butter to ensure flaky scones with a tender crumb.
- Do not overwork the dough to avoid tough scones; stir until just combined and knead gently.
- If you prefer, substitute pecans with walnuts or leave nuts out for a nut-free version.
- Serve the scones warm or at room temperature for best flavor.
- Store leftover scones in an airtight container for up to 2 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
