looking at reals on my phone my favorite chef was making these and I immediately wanted one. So I made them this morning. Ina Garten is one the greats! I truly believe no one knows what goes on behind closed doors but she seems to have it all and is still a little humble. Ever since I saw her party barn in The Hamptons; I have wanted a party barn LOL.
It makes quite a few I think I got 18 in total. I will be sharing with my family and I am sure they will freeze just fine. I might also be eating most of the ones left at my house because my husband; who LOVES chocolate doesn’t like chocolate in his pastries. whatever!! when I told him what kind of scone I was making he said he had hoped they would be blueberries and if he goes and picks me some will I make blueberry scones. High maintenance!
These are very good and if you don’t mind chocolate in your pastries, you should give them a chance. Next time around, and yes I will make them again; I am going to take away 1 of the teaspoon of kosher salt and add another tablespoon of sugar this is just my opinion I will give you Ina’s way and you decide how you want to make them.
Chocolate Chip Pecan Scones
Equipment
- 1 stand mixer
- 2 large sheet pans
Ingredients
- 4 cups All-purpose flour
- 3 tablespoons All-purpose flour plus extra for kneading dough
- 8 ounces semi-sweet chocolate chips or bars chopped
- 1 cup pecans roughly chopped
- 2 tablespoons sugar plus more for sprinkling before baking
- 2 tablespoons baking powder
- 4 teaspoons Kosher salt
- 3 sticks cold unsalted butter diced
- 1 cup cold heavy cream
- 4 extra large eggs
- 1 egg beaten with 2 tablespoons water - egg wash
Instructions
- preheat oven to 400℉Line 2 baking sheets with Silpat or Parchment paper
- In a small bowl add the chocolate and pecans along with the 3 tablespoons of flour. mix and set a side. The flour helps keep the chocolate and pecans from sinking to the bottom of the batter.
- In you mixing bowl add the flour, sugar and baking powder. Using the paddle attachment give it a quick mix and then add the butter and on low mix for 2-3 minutes until the butter gets incorporated into the flour roughly the size of peas.
- in either a 2 cup measuring cup, or a small bowl add the cream and 4 of the eggs and beat until incorporated. Add this to the flour butter mixture until combined. Add the chocolate mixture to this just until combined. The dough will be sticky.
- on a well-floured surface, add the dough and knead it a few times to make sure everything is distributed nicely. Adding a little flour if needed just so the dough doesn't stick to the board. Four your hand and rolling pin as needed.
- Roll the dough out till about ¾ inch thick. Using a 3-inch round cookie cutter. Cut the dough and place on the prepared sheet pans. Re-rolling scraps as needed. Brush the tops with your egg wash and sprinkle with a little sugar. Place in the pre-heated oven for 20 minutes. Turning at the 10 minute mark. Serve warm or at room temperature.
