Description
These Chocolate Pecan Scones are flaky, buttery pastries loaded with rich chocolate chips and crunchy pecans, perfect for breakfast or brunch. With a hint of cinnamon and a light dusting of confectioners' sugar, these scones offer a delightful balance of sweet and nutty flavors, baked to a golden brown in under 30 minutes.
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
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
- 1 large egg, beaten (for egg wash)
- 1 teaspoon milk or water (for egg wash)
Add-ins
- 12 ounce bag chocolate chips
- 1 cup pecans, chopped
Finishing
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, salt, baking powder, brown sugar, and ground cinnamon until well combined.
- Cut in Butter: Cut the very cold butter into small cubes and work it into the dry ingredients using your fingers, two forks, or a pastry cutter until the mixture resembles coarse meal.
- Mix Wet Ingredients: In a glass measuring cup, whisk together 1 large egg, heavy cream, and vanilla extract until blended.
- Form Dough: Add the wet mixture to the flour and butter mixture. Stir in the chocolate chips and chopped pecans using a fork until the dough is just moistened and shaggy in appearance.
- Shape Dough: Transfer the loose dough onto a lightly floured surface. Knead it gently a few times and then shape it into an 8-inch disc.
- Cut and Arrange: Cut the disc into 8 equal wedges and carefully place them on the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Lightly brush each scone with the beaten egg mixed with milk or water to achieve a glossy finish during baking.
- Bake: Bake the scones in the preheated oven for 20 minutes or until they are a light golden brown color.
- Cool and Finish: Allow the scones to cool on the baking sheet for 10 minutes. Once slightly cooled, sprinkle them with confectioners' sugar before serving.
Notes
- Use very cold butter and work it quickly into the flour mixture to ensure flaky scones.
- Chocolate chips and pecans can be adjusted based on your preference for sweetness and texture.
- For a dairy-free option, substitute heavy cream with a non-dairy cream alternative and use a suitable vegan butter.
- Serve scones warm or at room temperature for the best flavor and texture.
- Make sure not to overmix the dough to maintain a tender crumb.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 310 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
