Chocolate and Toasted Pecan Scones
Chocolate and Toasted Pecan Scones
The aroma of freshly baked scones wafting through your kitchen on a lazy weekend morning. These semi-sweet chocolate and toasted pecan scones strike the perfect balance between indulgent and sophisticated, with chunks of rich chocolate and buttery pecans nestled in a tender, flaky pastry.
The secret to these incredible scones lies in the technique. By keeping the butter cold and working the dough minimally, we create layers of flakiness that make each bite a perfect combination of crisp exterior and tender interior. The toasted pecans add a wonderful depth of flavor and subtle crunch, while the semi-sweet chocolate provides rich pockets of sweetness without becoming overwhelming.
Ingredients
For the Scones:
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, (1 stick) cubed
1 cup heavy cream
½ cup ricotta cheese
1 large egg
2 teaspoon vanilla extract
2 teaspoon vanilla bean paste
1 cup semi-sweet chocolate chunks
½ cup dark chocolate chunks
1 cup pecans, toasted and roughly chopped
For the Topping:
½ cup heavy cream (for cream wash)
2 tablespoons turbinado sugar
Instructions
Preheat your oven to 350°F. Spread the pecans on a baking sheet and toast for 8-10 minutes until fragrant, stirring once halfway through. Let cool completely, then roughly chop. Increase oven temperature to 425°F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using your fingertips or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This is crucial for achieving flaky scones.
Fold in the chocolate chunks and toasted pecans until evenly distributed.
In a separate bowl, whisk together the heavy cream, ricotta cheese, egg, vanilla bean paste and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, gently mix until just combined. The dough will look shaggy.
Turn the dough onto a lightly floured surface and gently pat into an 8-inch circle, about 1-inch thick. Cut into 8 wedges.
Transfer the scones to a parchment-lined baking sheet, leaving space between each one. Place in the freezer for 15 minutes or fridge for 1 hour to chill.
Pour 2 tablespoons of heavy cream into a small bowl. Brush the tops of the scones with the heavy cream, then sprinkle with turbinado sugar.
Bake for 25 to 28 minutes, or until golden brown and cooked through.
Tips for Success
Keep everything cold! Cold butter and cream are essential for flaky scones.
Don't overwork the dough. Mix just until combined to ensure tender scones.
The freezer or fridge rest before baking helps the scones maintain their shape and creates even flakier layers.
These scones are best enjoyed the day they're baked, while still slightly warm from the oven.
Storage
Store any leftover scones in an airtight container at room temperature for up to 2 days. You can also freeze the unbaked scones for up to 3 months – simply bake straight from frozen, adding a few extra minutes to the baking time.
Perfect Pairings
Serve these scones with:
A bold cup of coffee
Hot tea with a splash of cream
Fresh berries
Whipped cream or clotted cream
A drizzle of local honey
Whether you're hosting a weekend brunch or treating yourself to a special breakfast, these semi-sweet chocolate and toasted pecan scones are sure to become a favorite in your baking repertoire. The combination of rich chocolate, toasted nuts, and buttery pastry creates an irresistible treat that's both comforting and elegant.
