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Pecan and Chocolate Scones

Pecan Chocolate Scones: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chopped nuts and chocolate chips. 

In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). You will have 8 scones altogether. Place the scones on the baking sheet. Brush the tops of the scones with cream. 

Bake for about 18 - 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Best eaten the day they are made but can be covered and stored at room temperature for a few days. Can also be frozen.

Makes 8 scones.

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Pecan and Chocolate Scones Recipe:

2 cups (260 grams) all purpose flour

1/3 cup (65 grams) granulated white sugar

1 1/4 teaspoons (5 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/2 cup (80 grams) semi sweet or bittersweet chocolate chips

1/2 cup (50 grams) coarsely chopped pecans

2/3 cup (160 ml) cold buttermilk

2 tablespoons (30 grams) pure Grade A Amber Maple Syrup