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.
These rich, buttery scones contain ample chunks of chocolate and pecans lending intrigue and distinguishing them from every other scone you’ve ever had. Not surprisingly, they’re from the Barefoot Contessa herself, Ina Garten.–Angie Zoobkoff
Chocolate Pecan Scones
- Quick Glance
- Quick Glance
- 45 M
- 1 H, 15 M
- Makes 16 to 20
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Recipe Testers Reviews
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.
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.
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 and 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 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!