These chocolate pecan scones from Ina Garten are rich with butter and cream and packed with plenty of bittersweet chocolate and pecan chunks. Flaky, tender, perfect pastries.
Chocolate Pecan Scones
- Quick Glance
- Quick Glance
- 45 M
- 1 H, 15 M
- Makes 16 to 20
Preheat the oven to 400°F (200°C) and arrange 2 oven racks in the top and bottom thirds of the oven. Line 2 rimmed baking sheets with parchment paper.
In a small bowl, combine 3 tablespoons flour with the chocolate and pecans.
In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas, 2 to 5 minutes. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, slowly pour the wet mixture into the dry mixture and mix just until blended. Add the chocolate and pecan mixture and once again mix just until combined. The dough will be very sticky.
Turn the dough onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn’t stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch (18 to 24 mm) thick. You should see lumps of butter in the dough.
To cut the scones into squares or triangles, simply use a sharp knife to slice the dough into squares or triangles so there’s no wasted scraps. To cut the scones using a biscuit or cookie cutter, cut the dough with a 3-inch (8-cm) plain round cutter and place the scones on the prepared baking sheet. If desired, you can quickly and gently reroll the scraps and cut out more scones, handling the dough gently and keeping in mind that these will lack the same tender texture as the first batch since they’ve been handled a little more.
Lightly brush the top of each scone with egg wash, sprinkle with sugar, and bake, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked, 20 to 25 minutes. Serve warm or at room temperature.
Recipe Testers' Tips
What surprised me about these scones is that they have improved in moistness and texture over the past 3 days. I initially thought the salt level was too high but now I think it is just right. The irregular sized pieces of chocolate from hand chopping really creates a punch of chocolate.
This chocolate pecan scone recipe looked like a winner although I worried about 3 things: the amount of salt seemed high, there was no flavor (like vanilla extract), and the portion size seemed excessive I made the recipe to order except for the portion size. Instead of rolling them (and risking too much gluten development with extra dough handling and flour addition), I dropped them onto parchment lined sheets with a cookie scoop.
If I were to make again, I would add vanilla extract or grated orange peel to provide another flavor note.
Flakiest scones ever! Most scones that I've either bought or made are doughy but these were flaky with a crispy outside. Just perfect. To get that flakiness, of course, takes butter and cream, so they're not exactly low cal, but it's totally worth it. In addition to the texture, the flavors of bittersweet chocolate and nutty pecan were really good. We wanted to keep eating them!
I would recommend a rough chop on the pecans because they can get lost in the strong flavor of the chocolate. The dough came together very easily. Rolling it out and cutting out the scones was a breeze. And because this recipe make a lot of scones, this recipe can easily be a go-to when making treats to share.
I have a weakness for crisp, flaky scones and these are exactly that! They are just perfect on their own—no need for jam or butter—and good luck eating just one. They are dangerously good!
This recipe is very easy, but if I could offer one piece of advice, it would be this: the less you fuss with it, the better. Be careful not to overhandle the dough. Using a round cookie cutter produced a nice final product for the first tray of scones (they had a nice appearance and rise) but I found that having to reroll the scraps to cut more scones changed the appearance of the second tray (they were less perfect and did not rise as nicely).
The next time I make these, I won't bother with a cookie cutter. I would simply shape the dough into a rectangle and cut them into squares or triangles. This way the dough is only rolled once. The dough was indeed very sticky but it was easy to handle on a very well-floured counter as directed.
I feared that by the time I had rolled and cut my scones, the dough had warmed up too much, so I popped the tray into the freezer for 10 minutes just to cool them off again before baking. I baked one tray at a time for exactly 20 minutes and they were perfect.
I will absolutely be making these again!
These scones were delicious and easy to make. I used good-quality chips I already had on hand instead of bar chocolate, which worked just fine. The scones were flaky and just a tad salty which worked well with the chocolate. The pecan taste was not very strong and in the future, I would toast them before adding to the dough to give them a boost. Everyone who tasted them loved these scones.
The scones really rose and were fluffy. The baked up just a little on the dry side but that's pretty normal for scones. They looked lovely.
This is actually easy and quick. I love the use of the stand mixer; I just used this method for pie crusts for Thanksgiving.
Love these! I also have a thing about scones. I absolutely love them. And these did not disappoint! They aren't that sweet which I really liked. Trust the amount of salt. It almost tastes like a classic biscuit, but with chocolate, and it's delicious!
The dough is a little stickier than some other scone recipes but still relatively easy to work with. Once it was mixed, I split it in half (it was a lot of dough!) and worked with half the dough at a time for cutting. Some were cut into rounds and then I took the rest of the dough, patted in a circle, and then cut it into triangles as that's what I do with some other scone recipes. I find it easier so I wanted to see if it would work with these as well. The good news is that both shapes work perfectly!