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Chocolate Chip Pecan Scones Recipe

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We named this recipe "Ultimate Chocolate Chip" because it's got everything a co.e connoisseur possibly could ask for. With a texture that balances tender and crunchy, it's a favorite recipe that's been top rated by hundreds of satisfied home cooks..This recipe is from Jenny's new book, The Nourished Kitchen Guide to Grain free Dairy free Baking, Sweets and Treats.They tasted good!!!! You can purchase the book here The cookbook contains grain free and dairy free dessert like recipes as well as over recipes for breads, biscuits,ins, scones,, cakes, cupcakes, brownies, blon.s the one featured here , crisps, cobblers .

Heat oven to F. In large bowl, mix butter, peanut butter, sugars, eggs and vanilla with spoon. Stir in remaining ingre.nts. On ungreased co.e sheet, drop dough by rounded tablespoonfuls about .We named this recipe "Ultimate Chocolate Chip" because it's got everything a co.e connoisseur possibly could ask for. With a texture that balances tender and crunchy, it's a favorite recipe that's been top rated by hundreds of satisfied home cooks..

  • 40 minutes
  • Prep: 20 minutes,
  • Cook dinner: 20 minutes
  • Yield: 12 servings



Although there is no such thing as a egg within the scones, the moist texture is much like a muffin. Finely floor pecans add fabulous texture whereas the chocolate chips and vanilla add the great taste.

I used a medium-size spherical biscuit cutter, however a sq. cutter could also be used as effectively. Any measurement will do.

Should you like a much less candy scone, cut back the sugar to about 1/Three cup.

What You may Want

  • ​1 cup pecan halves
  • 1 stick plus 2 tablespoons butter
  • 1/2 cup granulated sugar
  • 2 Three/Four cups all-purpose flour, 12 1/2 ounces
  • 1 tablespoon plus 1 1/2 teaspoons baking powder (aluminum-free)
  • sprint salt (omit in case you are utilizing salted butter)
  • 1 cup mini semisweet chocolate chips*
  • 1 cup plus 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • For the Topping
  • 1 to 2 tablespoons heavy cream

The best way to Make It

  Minimize the butter into small items and placed on a plate within the freezer. 

Unfold the pecan halves out in a dry skillet and cook dinner over medium warmth, stirring, till they’re evenly browned and start to odor toasty. Take away to a plate and allow them to cool. Alternatively, toast the pecans on a baking sheet in a 400 F oven for about 5 minutes, turning about midway by way of the cooking time. Take away the pecans to a plate to chill.

Warmth the oven to 350 F or cut back the warmth from 400 F to 350 F in the event you toasted the pecans within the oven.

Line a big baking sheet with parchment paper.

Put the 1/2 cup of granulated sugar, all-purpose flour, baking powder, and salt, if utilizing, within the bowl of the meals processor. Add the cooled pecans. Pulse till the combination is ok. 

Add the frozen items of butter to the flour and pecan combination and pulse till the combination resembles advantageous meal. Pour the flour combination into a big bowl.

Stir the mini chocolate chips into the dry components after which make a effectively within the middle. Pour the 1 cup plus 2 tablespoons of heavy cream into the middle together with the vanilla extract. Mix the flour combination into the cream along with your fingers till moistened. 

Flip the dough out onto a floured floor and knead just a few instances, simply sufficient to make a clean ball. Don’t overwork the dough.

With floured fingers or a floured rolling pin, roll the dough out right into a circle about Three/Four-inch thick. It is going to be about 10 to 12 inches in diameter.

With a spherical or sq. biscuit cutter — any measurement will do — lower out the scones. Collect the scraps of dough collectively and evenly press them collectively — once more, not overworking — and lower out the remaining scones.

Place the cut-out scones on the ready baking sheet, leaving about 2 inches between them. 

Brush the scones evenly with some heavy cream and sprinkle with plain granulated sugar or vanilla sugar.

Bake the scones for about 18 to 22 minutes, or till the scones are browned.

Makes about 2 dozen 2 1/2- to Three-inch spherical scones.

*Or use 6 ounces of fine high quality semisweet or bittersweet chocolate, chopped.

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Charge This Recipe I do not like this in any respect. It is not the worst. Certain, this may do. I am a fan—would advocate. Superb! I like it! Thanks in your ranking!

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