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| Double-Chocolate Pecan Scones |
Their very name suggests sophistication. These little pastries are not as sweet as cookies; but they are sublime with peanut butter spread on top. You may notice that I did not cut them the traditional triangle shape; this is because in my research into scones I saw a comment from a Brit that traditional British scones are actually round like American biscuits. If anyone knows better, please correct me. ☺ And now, the recipe.
The first thing I do when baking with nuts is to toast them. This brings out the flavor and makes them yummier. Simply spread them on a baking sheet and pop them in your preheating oven. Watch them carefully; they burn quickly. Five minutes should do the trick.
Set them aside to cool while preparing the dough. After they cool, chop them.
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| Yummy toasted pecans |
Combine the dry ingredients.
Cut in the butter.
If you don't have buttermilk on hand, place ½ T. vinegar in a measuring cup and add milk to the ½ c. line. Let it sit for 5 minutes or until the milk curdles.
Combine the buttermilk, egg, and vanilla.
Add to the dry mixture.
Add pecans and chocolate.
Combine thoroughly.
Place on a floured surface and dust with flour. (My dough was very wet, so I kneaded in more flour at this point.)
My hands were floury at this point, so I didn't photograph the rolling/cutting/placing on the cookie sheet part.
Bake for 15-20 minutes....
...and enjoy!
Double-Chocolate Pecan Scones
2 c. flour
⅓ c. firmly-packed brown sugar
1½ t. baking powder
¼ t. baking soda
¼ t. salt
½ c. butter
½ c. buttermilk
1 egg
1½ t. vanilla extract
⅜ c. pecans, toasted and chopped
½ c. chocolate chips
¼ c. white chocolate chips
Flour for rolling
Preheat oven to 375°F. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in pecans and chocolates.
Place on a well-floured surface and roll to desired thickness (I think about 1 inch). Cut with biscuit cutter or round cookie cutter and place on baking sheet.
Bake 15-20 minutes.
Enjoy with a hot cup of tea, and imagine yourself in a London tea room....
(This is, in fact, a variation of Triple-Chocolate Chunk Scones.)
