There is something about a scone that I really like - are you with me? Scones are like a biscuit, usually have something yummy in them for flavor and are so satisfying with your coffee (or tea). I don't make them often (I'll eat them all!) but I do occasionally like to indulge. This recipe is an Ina Garten recipe with a couple of changes but what really interested me was her technique. I usually make my scones by hand, more like a biscuit method of cutting in the flour and kneading the dough. This recipe uses a mixer and it worked beautfully. The texture, flavors and ease of baking were all perfect. So if you like a nice scone, give this a try.
Let's get baking . . .
Chocolate Pecan Scones
In a small bowl combine 3 tbsp. flour 1 1/2 c. chocolate chips or chunks 3/4 c. chopped pecans
In the stand of your mixer, add in 4 c. flour (spooned into your measuring cup) 2 tbsp. sugar 2 tbsp. b. powder 2 tsp. salt
On very low speed (if you don't have a cover for your mixer, just cover with a tea towel) 1 1/2 cups (3 sticks) very cold unsalted butter that has been cut into small chunks Blend until the butter is in small pieces - pea size. (I keep mine in the freezer).
Beat together and slowly add to the flour mixture 1 c. cold cream 4 ex-large eggs (I didn't have this size and used large and it was fine)
Beat until combined.
Gently add in the chocolate mixture just until blended.
Dump the dough onto a floured surface and knead a few times to be sure it's mixed and the chocolate and pecans are worked through.
Work the dough into a circle, about 3/4" to 1" thick.
Cut the dough into whatever you like - squares, use a cookie cutter for circles or just slice the dough like a pizza.
Place onto a parchment lined baking sheet,
Brush the tops with egg wash 1 beaten egg with 2 tbsp. cream
Sprinkle with sugar.
Bake at 350 for about 20 minutes or until the tops are golden brown. (be sure to check often as all ovens have their own cooking times)
