Description
Deliciously flaky Chocolate Pecan Scones loaded with rich chocolate chips and crunchy pecans, perfect for breakfast or brunch. These scones are lightly spiced with cinnamon and finished with a dusting of confectioners' sugar for an irresistible treat.
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
Wet Ingredients and Mix-ins
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 12 ounce bag chocolate chips
- 1 cup pecans, chopped
For Egg Wash and Topping
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set it aside to keep the scones from sticking.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, salt, baking powder, packed light brown sugar, and ground cinnamon until well combined.
- Cut in the Butter: Cut the very cold unsalted butter into small cubes. Work the butter into the flour mixture using your fingers, two forks, or a pastry cutter until the texture resembles coarse meal.
- Mix Wet Ingredients: In a glass measuring cup, whisk the large egg, heavy cream, and vanilla extract until smooth. Pour this liquid mixture into the dry ingredients.
- Add Chocolate Chips and Pecans: Stir in the chocolate chips and chopped pecans. Use a fork to gently mix everything together until just moistened. The dough may look shaggy; that’s okay.
- Shape the Dough: Turn the dough out onto a clean, lightly floured surface. Knead it a few times to bring it together, then shape it into an 8-inch disc.
- Cut and Arrange Scones: Cut the disc into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Lightly brush each scone with the beaten egg mixed with milk or water to help achieve a golden brown finish.
- Bake: Bake the scones for 20 minutes or until they are lightly golden brown on top.
- Cool and Finish: Let the scones cool on the baking sheet for 10 minutes. Before serving, sprinkle them with confectioners' sugar.
Notes
- For best results, keep the butter very cold to achieve flaky scones.
- You can substitute pecans with walnuts if preferred.
- Scones are best served warm or at room temperature.
- Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.
- Brush with egg wash carefully to avoid pooling and soggy bottoms.
Nutrition
- Serving Size: 1 scone
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
