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Nutritional Guidelines (per serving) | |
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446 | Calories |
33g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
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. |
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
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Cut the butter into small pieces and put on a plate in the freezer.Â
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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.
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Heat the oven to 350 F or reduce the heat from 400 F to 350 F if you toasted the pecans in the oven.
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Line a large baking sheet with parchment paper.
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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.Â
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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.
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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.Â
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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.
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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.
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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.
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Place the cut-out scones on the prepared baking sheet, leaving about 2 inches between them.Â
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Brush the scones lightly with some heavy cream and sprinkle with plain granulated sugar or vanilla sugar.
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Bake the scones for about 18 to 22 minutes, or until the scones are browned.
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