Description
These flaky Chocolate Pecan Scones are loaded with chocolate chips and chopped pecans, perfect for a delightful breakfast or brunch treat. Easy to make with a tender crumb and a light cinnamon flavor, they are brushed with egg wash and baked until golden, then dusted with confectioners' sugar for a sweet finish.
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
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat the oven: Set your oven to 400°F and line a large baking sheet with parchment paper; set aside.
- Mix dry ingredients: In a large bowl, combine the flour, salt, baking powder, brown sugar, and cinnamon; stir well to blend.
- Incorporate the butter: Cut the cold butter into small cubes and work it into the flour mixture using fingers, forks, or a pastry cutter until the texture resembles a coarse meal.
- Combine wet ingredients: In a separate measuring cup, whisk together the egg, heavy cream, and vanilla extract.
- Make the dough: Add the wet mixture to the dry ingredients along with chocolate chips and chopped pecans. Stir gently with a fork until the dough is just moistened, maintaining a slightly shaggy texture.
- Shape the scones: Turn the dough out onto a lightly floured surface and knead gently a few times. Shape into an 8-inch diameter disc.
- Cut and arrange: Cut the disc into 8 wedges and transfer them carefully to the prepared baking sheet, spacing them about 2 inches apart.
- Brush with egg wash: Mix the beaten egg with milk or water and lightly brush each scone’s surface to achieve a shiny, golden finish.
- Bake: Place the baking sheet in the oven and bake for 20 minutes until the scones are lightly golden brown.
- Cool and garnish: Allow the scones to cool on the baking sheet for 10 minutes, then sprinkle with confectioners' sugar before serving for a sweet touch.
Notes
- For extra flaky texture, ensure the butter is very cold and do not overwork the dough.
- Serve scones warm or at room temperature for best flavor.
- Substitute pecans with walnuts if preferred.
- Use dark chocolate chips for a richer chocolate flavor.
- Make sure to space scones well on the baking sheet to allow even baking.
Nutrition
- Serving Size: 1 scone
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
