Chocolate Pecan Scones
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick frozen butter, grated
- 3/4 cup dark chocolate chips
- 3/4 cup chopped pecans
- 1/2 cup half n half
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 2 tablespoons half n half
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400 degrees.
- Line large baking sheet with parchment paper.
- In large bowl whisk together (flour, sugar, baking powder and salt).
- Add 1 stick (1/2 cup) of grated frozen butter, chocolate chips and pecans. Stir gently to combine.
- In separate small bowl whisk together the half n half, egg and vanilla.
- Pour liquid mixture over the top of the flour mixture.
- Gently stir until mixture just holds together. Form into a ball and turn out onto a lightly floured surface.
- Using hands, gently press dough into an 8 inch wide circle. Will be about 3/4 inch thick. Cut into 8 equal wedges.
- Carefully place wedges of dough on parchment lined baking sheet.
- Bake at 400 for approximately 18-20 minutes. Watch carefully so that they become just slightly golden brown, but cooked through. Remove from oven and let cool for 5 minutes before topping with glaze.
Glaze
- Mix 1 cup powdered sugar with 2 tablespoons of half n half and 1/2 teaspoon of vanilla.
- Drizzle glaze over slightly cooled scones.
Notes
- FREEZING the butter is a must. To speed things up shred it using a food processor. If you don't have one you can use a box grater.
- Do not overwork the dough, either when mixing the ingredients together to form a ball of dough or as you form it into a disc for cutting.
- The less you handle the dough with your hands, the more likely the butter will stay very cold, which helps creating a nice open texture rather than a dense, heavy scone.
- Instead of half n half you could sub in whole milk or heavy cream. Avoid using any milk with a low fat content.
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