Chocolate Chip and Pecan Scones

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/12/19
Chocolate Chip Pecan Scones
Chocolate Chip Pecan Scones. Diana Rattray
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 2 dozen scones (12 servings)
Nutritional Guidelines (per serving)
446 Calories
33g Fat
35g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 dozen scones (12 servings)
Amount per serving
Calories 446
% Daily Value*
Total Fat 33g 42%
Saturated Fat 15g 77%
Cholesterol 52mg 17%
Sodium 561mg 24%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 15%
Protein 5g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Though there is no egg in the scones, the moist texture is similar to a muffin. Finely ground pecans add fabulous texture while the chocolate chips and vanilla add the wonderful flavor.

The pictured scones were cut out with a medium-size round biscuit cutter, but a square cutter may be used as well. Any size will do.

If you like a less sweet scone, reduce the sugar to about 1/3 cup or less.

Ingredients

  • ​1 cup pecan halves
  • 5 ounces butter (1 stick plus 2 tablespoons, chilled)
  • 1/2 cup granulated sugar
  • 2 3/4 cups all-purpose flour (12 1/2 ounces)
  • 1 tablespoon plus 1 1/2 teaspoons baking powder (aluminum-free)
  • dash salt (omit if you are using salted butter)
  • 1 cup mini semisweet chocolate chips*
  • 9 ounces heavy cream (1 cup plus 2 tablespoons)
  • 1 tablespoon vanilla extract
  • For the Topping
  • 1 to 2 tablespoons heavy cream
  • 1 tablespoon sugar (granulated, vanilla-flavored, or coarse)

Steps to Make It

  1. Cut the butter into small pieces and put on a plate in the freezer. 

  2. Spread the pecan halves out in a dry skillet and cook over medium heat, stirring, until they are lightly browned and begin to smell toasty. Remove to a plate and let them cool. Alternatively, toast the pecans on a baking sheet in a 400 F oven for about 5 minutes, turning about halfway through the cooking time. Remove the pecans to a plate to cool.

  3. Heat the oven to 350 F or reduce the heat from 400 F to 350 F if you toasted the pecans in the oven.

  4. Line a large baking sheet with parchment paper.

  5. Put the 1/2 cup of granulated sugar, all-purpose flour, baking powder, and salt, if using, in the bowl of the food processor. Add the cooled pecans. Pulse until the mixture is fine. 

  6. Add the frozen pieces of butter to the flour and pecan mixture and pulse until the mixture resembles fine meal. Pour the flour mixture into a large bowl.

  7. Stir the mini chocolate chips into the dry ingredients and then make a well in the center. Pour the 1 cup plus 2 tablespoons of heavy cream into the center along with the vanilla extract. Blend the flour mixture into the cream with your hands until moistened. 

  8. Turn the dough out onto a floured surface and knead a few times, just enough to make a smooth ball. Do not overwork the dough.

  9. With floured hands or a floured rolling pin, roll the dough out into a circle about 3/4-inch thick. It will be about 10 to 12 inches in diameter.

  10. With a round or square biscuit cutter — any size will do — cut out the scones. Gather the scraps of dough together and lightly press them together — again, not overworking — and cut out the remaining scones.

  11. Place the cut-out scones on the prepared baking sheet, leaving about 2 inches between them. 

  12. Brush the scones lightly with some heavy cream and sprinkle with plain granulated sugar or vanilla sugar.

  13. Bake the scones for about 18 to 22 minutes, or until the scones are browned.

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