Description
Delightfully flaky and buttery Chocolate Pecan Scones loaded with rich chocolate chips and crunchy pecans, perfect for breakfast or brunch. These scones are easy to make with cold butter, cinnamon-spiced dough, and a sweet vanilla-cream batter, finished with a light confectioners' sugar sprinkle.
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
Wet Ingredients
- 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Add-ins
- 12 ounce bag chocolate chips
- 1 cup pecans, chopped
Finishing
- 1 large egg, beaten (for egg wash)
- 1 teaspoon milk or water (for egg wash)
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, baking powder, brown sugar, and cinnamon. Stir well to evenly blend all dry ingredients.
- Cut in Butter: Cut the very cold butter into small cubes and work it into the dry mixture using your fingers, two forks, or a pastry cutter until the mixture resembles a coarse meal with pea-sized bits.
- Combine Wet Ingredients: In a separate glass measuring cup, whisk together the whole egg, heavy cream, and vanilla extract until fully blended.
- Form Dough: Add the wet ingredients to the flour-butter mixture, then fold in the chocolate chips and chopped pecans. Stir gently with a fork until just moistened; the dough will be shaggy and loose.
- Knead and Shape: Turn the dough onto a lightly floured work surface. Knead it gently a few times to bring it together, then shape into an 8-inch round disc.
- Cut Scones: Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Mix the beaten egg with milk or water to create an egg wash. Lightly brush the tops of each scone to help them brown beautifully.
- Bake: Bake the scones in the preheated oven for 20 minutes, or until they turn light golden brown and a toothpick inserted comes out clean.
- Cool and Finish: Allow the scones to cool on the baking sheet for 10 minutes. Once slightly cooled, sprinkle confectioners' sugar on top before serving.
Notes
- Use very cold butter to ensure flaky, tender scones.
- Do not overmix the dough; a shaggy texture is ideal to avoid dense scones.
- Substitute pecans with walnuts for a slightly different nutty flavor.
- Scones are best served warm but also delicious at room temperature.
- Use parchment paper for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
