Description
Deliciously flaky Chocolate Pecan Scones loaded with rich chocolate chips and crunchy pecans. Perfect for breakfast, brunch, or a cozy snack, these scones combine the flavors of cinnamon, brown sugar, and vanilla in a tender, buttery dough baked to a golden 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 Oven: Preheat your oven to 400° Fahrenheit and line a large baking sheet with parchment paper; set it aside for later use.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, light brown sugar, and ground cinnamon. Stir well to evenly distribute all the dry ingredients.
- Cut in Butter: Cut the very cold unsalted butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the dry mixture until the texture resembles a coarse meal with small pea-size pieces of butter.
- Combine Wet Ingredients: In a glass measuring cup, whisk together one large egg, heavy cream, and vanilla extract until smooth. Pour the wet mixture into the flour and butter mixture.
- Add Chocolate Chips and Pecans: Stir in the chocolate chips and chopped pecans. Use a fork to combine everything just until moistened and a shaggy dough forms. Avoid overmixing.
- Shape Dough: Turn the loose dough out onto a clean, lightly floured surface. Knead gently a few times to bring it together, then shape it into an 8-inch diameter disc.
- Cut and Arrange: Slice the disc into 8 wedges. Carefully transfer each wedge to the prepared baking sheet, spacing them about 2 inches apart to allow room for rising.
- Apply Egg Wash: Mix the beaten egg with milk or water to create an egg wash. Lightly brush the tops of each scone with the egg wash to promote browning and shine.
- Bake: Bake the scones in the preheated oven for 20 minutes or until they turn a light golden brown on top.
- Cool and Serve: Allow the scones to cool on the baking sheet for 10 minutes. Before serving, sprinkle them with confectioners' sugar for a sweet finishing touch.
Notes
- Serve these scones warm or at room temperature for the best flavor and texture.
- For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free butter.
- Ensure your butter is very cold to achieve the best flaky texture.
- You can add dried fruit like cranberries or cherries along with or instead of chocolate chips for variety.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 scone
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
