Tea for Two
CHOCOLATE CHIP & PECAN SCONES
Today we're making some simple scones or American scones as I would call them, packed full with dark chocolate chips and chopped pecans. It's an easy, no fuss recipe with simple flavours and that's okay because sometimes simple is all we want.
Watch how to make them below:
Preparation Time: 20 minutes
Chilling Time: 30 minutes minimum
Baking Time: 15 - 17 minutes
Oven Temperature: 190°C (fan oven)
sheet pan / baking tray
130g heavy cream (36% fat) + extra for brushing
1 egg, large (60g)
1 tsp vanilla paste or extract
250g plain flour (10% protein)
65g caster sugar
3 tsp baking power (12g)
½ tsp ground cinnamon (optional)
½ tsp salt (for unsalted butter) or ¼ tsp salt (for salted butter)
85g butter, cold
75g dark chocolate chips
75g pecans, chopped
demerara sugar (for sprinkling)
In a jug or small bowl, combine 1 large egg, 130g heavy cream, and 1 tsp vanilla. Stir together and set aside.
In a large mixing bowl, add 250g plain flour, 65g caster sugar, 3 tsp baking powder, ½ tsp ground cinnamon and salt (according to which type of butter you are using). Briefly whisk together to evenly distribute.
Add 85g cold, cubed butter to the dry ingredients and rub in until the butter is approximately pea-sized or until fine breadcrumbs (depending on your desired texture).
Add 75g dark chocolate chips and 75g pecans, roughly chopped. Mix to distribute.
Add the wet ingredients in parts, gently folding in-between to slowly hydrate the flour. Repeat until all the wet ingredients are added or until the dough is nicely hydrated and forms a shaggy dough. Put aside any leftover wet ingredients for later.
Turn out the dough onto a lightly floured surface and compress into a square of 2.5 - 3cm thickness. Cut the square into quarters (square), then diagonally half each of the quarters (triangles).
Place the scones onto a lined baking tray (or a temporary tray that will fit into your fridge) and optionally decorate the top with additional chocolate chips and pecans before popping the whole tray into the fridge to firm up for at least 30 minutes.
Preheat the oven to 190°C (fan oven)
Once the scones are firm, transfer them to a larger baking tray if needed, leaving space between each one for expansion while baking, then brush the tops of each one with either any left over wet ingredients, or some heavy cream. Optionally sprinkle some demerara sugar over the top.
Bake at 190°C on the middle rack of the oven for 15-17 minutes or until golden brown.
Immediately after baking, transfer the scones to a wire rack to cool, to avoid soggy bases.
happy baking! X