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Pecan and Chocolate Scones




Source of Recipe


joy of baking


List of Ingredients




Recipe:

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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

1/3 cup (60 grams) milk or semi sweet chocolate chips or chunks

1/3 cup (35 grams) toasted and chopped pecans

1/2 cup (120 ml) buttermilk

2 tablespoons pure maple syrup

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk or cream

Glaze:

2 ounces semi sweet chocolate

1/2 teaspoon vegetable shortening





Recipe



To toast nuts: Preheat oven to 350 degrees F (180 degrees C) with rack in the middle of the oven. Place pecans on a baking sheet and toast for 8 - 10 minutes or until lightly browned and fragrant. Cool and cut into pieces. Set aside.

Increase oven temperature to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper. Place the cookie sheet inside a second cookie sheet. This will prevent the bottoms of the scones from browning too much.

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 and toasted pecans and chocolate chips. Add the buttermilk and maple syrup to the flour mixture and stir just until the dough comes together. Do not overmix the dough.

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 and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). You will have 6 scones altogether. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar or granulated white sugar.

Bake for about 20 - 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

For Glaze: Melt the chocolate and shortening in the microwave or in a heatproof bowl over a saucepan of simmering water. When melted use the tines of a fork to drizzle the chocolate over the cooled scones.

Best eaten the day they are made but can be stored for a few days. Can also be frozen.

Makes 6 scones