Double-Chocolate Pecan Scones

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.

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.)