Description
Deliciously flaky Chocolate Pecan Scones loaded with rich chocolate chips and crunchy pecans, perfect for breakfast or brunch. These scones combine a tender crumb with a warming touch of cinnamon and a delicate sweetness, finished with a light dusting of confectioners' sugar.
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
For Egg Wash
- 1 large egg, beaten
- 1 teaspoon milk or water
For Finishing
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat and Prepare: Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Combine Dry Ingredients: In a large bowl, mix together the flour, salt, baking powder, brown sugar, and cinnamon until well combined.
- Cut in Butter: Cut the cold butter into small cubes and work it into the dry mixture using fingers, forks, or a pastry cutter until it resembles a coarse meal.
- Mix Wet Ingredients: In a glass measuring cup, whisk together the egg, heavy cream, and vanilla extract.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the flour mixture. Add chocolate chips and chopped pecans. Stir together with a fork just until moistened; the dough will look shaggy.
- Shape Dough: Turn the dough onto a lightly floured surface and knead a few times. Shape it into an 8-inch disc.
- Cut Scones: Cut the disc into 8 wedges and carefully transfer them to the prepared baking sheet, spacing them 2 inches apart.
- Apply Egg Wash: Lightly brush each scone with the beaten egg mixed with milk or water.
- Bake: Bake for 20 minutes or until the scones are light golden brown.
- Cool and Serve: Allow scones to cool for 10 minutes on the baking sheet. Sprinkle with confectioners' sugar before serving.
Notes
- Use very cold butter to ensure flaky texture.
- Don't overwork the dough to keep scones tender.
- Serve scones warm or at room temperature for best flavor.
- You can substitute pecans with walnuts if preferred.
- Scones can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
