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Pecan and Chocolate Scones Recipe

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

Increase oven temperature to 400 degrees F (200 degrees C).   Stack two baking sheets together and line the top baking sheet with parchment paper.  (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and espresso powder. 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 nuts and chocolate chips.  In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix 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 4 pie-shaped wedges (triangles).  You will have 8 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. 

Bake for about 18 - 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.    Remove from oven and then turn your broiler on high.  Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler.  Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown.  Make sure to watch the scones carefully as the sugar will burn very quickly.   Transfer to a wire rack to cool.

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

Makes 8 scones.

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoons instant espresso powder (optional)

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

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

1/2 cup (50 grams) toasted and chopped pecans

2/3 cup (160 ml) buttermilk

2 tablespoons pure maple syrup

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk or cream