Description
Deliciously flaky Chocolate Pecan Scones loaded with rich chocolate chips and crunchy pecans, perfectly spiced with cinnamon. These scones are easy to prepare and ideal for breakfast or brunch, served warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 2 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 and Mix-ins
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 12 ounce bag chocolate chips
- 1 cup pecans, chopped
Wet Ingredients
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Egg Wash
- 1 large egg, beaten
- 1 teaspoon milk or water
Finishing
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set it aside for later.
- Combine dry ingredients: In a large bowl, thoroughly mix the all-purpose flour, salt, baking powder, light brown sugar, and ground cinnamon to blend all the dry flavors evenly.
- Incorporate butter: Cut the very cold butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal with pea-sized crumbs.
- Mix wet ingredients and combine: In a glass measuring cup, whisk together one large egg, heavy cream, and vanilla extract. Pour this liquid mixture into the dry ingredients. Add the chocolate chips and chopped pecans. Stir with a fork just until the dough is moistened and combined; it's fine if the dough looks a bit shaggy.
- Shape the dough: Transfer the loose dough onto a lightly floured surface. Knead it a few times gently to bring it together, then shape it into an 8-inch diameter disc.
- Cut and place wedges: Using a knife or bench scraper, cut the disc into 8 equal wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
- Apply egg wash: Lightly brush each scone wedge with the beaten egg mixed with milk or water to give a glossy, golden finish after baking.
- Bake the scones: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the scones turn a light golden brown color.
- Cool and finish: Allow the scones to cool on the baking sheet for 10 minutes. Once slightly cooled, sprinkle the tops with confectioners' sugar before serving to add a sweet finishing touch.
Notes
- Ensure butter is very cold to achieve flaky texture.
- Do not overmix the dough; a shaggy texture is ideal before shaping.
- Serve scones warm for the best flavor and texture.
- Substitute chocolate chips with dried fruit for variation if desired.
- Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
