Chocolate Scones with Toasted Pecans

This Chocolate Scones with Toasted Pecans recipe has been tucked back in my "to-make" file for over 20 years and I and finally got to make it today.  

Now I wish I'd made them when I first got the recipe.  These chocolaty tender scones are fantastic.

If you've been following My Recipe Reviews for very long, you know I love scones.  Do a search for them on this site and you'll find six or seven fantastic recipes (or see my links below).

The original recipe is from a little Southern Living pamphlet they send out trying to lure you into subscribing.  They usually have fantastic recipes in them.  I did change this recipe just a bit for my tastes (changes noted at the end of the recipe card).

First of all, I added pecans, but not before toasting them.  You've heard that toasting pecans makes them so much more tasty in baked goods and that's definitely true.

How do you toast pecans?  Easy!

This recipe calls for a 425° oven, so just take a baking sheet, spread out the pecans on the sheet and pop them in the oven for about 3 minutes while you're putting the dough together.  No longer, or they'll burn.

Another great thing about these scones is that it only dirties up one bowl!  Dump your flour, cocoa, salt in the bowl, toss in the butter and make the usual little crumbles.  I use my hands to do that, but if you're a pro with a pastry cutter, knock yourself out.

Next you put in the wet ingredients, including yummy melted chocolate and cream, and mix it just until combined.  I also use my hands for this part - it's just easier and things come together without beating the heck out of the dough.  

The less you mess with the dough, the more tender the scones will be.  You do want the butter bits dispersed evenly, though, but it doesn't have to be perfect.

After the Chocolate Scones with Toasted Pecans come out of the oven, let them sit until almost completely cooled, then separate them.  If you don't wait till they cool, they'll crumble a little.

I guess you noticed that these scones aren't 'lite.'  The butter and whipped cream really amp up the deliciousness are totally worth using.  

Enjoy these for breakfast or even as a nice dessert with some more whipped cream plopped on top.  Add a cup of hot tea or coffee, or a big glass of cold milk, and you'll be a happy camper!

And Don't Forget These Terrific Recipes!

• Oatmeal Peanut Butter Chocolate Chip Scones (one of my favorite!)
• Orange Cream Scones with Orange Butter Glaze
• Lemon Glazed Scones
• Cinnamon Scones with Orange Glaze

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Chocolate Scones with Toasted Pecans

Yield: 8 scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Incredibly delicious chocolate scones - great for breakfast and even dessert!

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Ingredients

• ½ C pecans, chopped
• 2 C all purpose flour
• ¾ C granulated sugar
• ¼ C cocoa
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ C (1 stick) cold butter, cut into small pieces
• 1 C whipping cream
• 2 oz bittersweet chocolate, melted
• 1 teaspoon vanilla
• 1 tablespoon whipping cream
• Turbinado or decorating sugar

Instructions

1. Preheat the oven to 425°.
2. Place the pecans on a baking sheet and toast them in the oven for about 3 minutes. Any longer and they may burn. Pour them into a small bowl and set aside.
3. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Cut in the cold butter with your fingers or a pastry cutter until crumbly. There will still be clumps of butter - that's OK.
4. Add the whipping cream, melted chocolate, and vanilla and stir with a fork until all dry ingredients are moistened.
5. Knead the dough in the bowl 3 or 4 times, then turn the dough ball out onto a lightly greased baking sheet. Pat down lightly into an 8" circle.
6. Cut the dough into 8 wedges with a sharp knife, slightly separating the wedges, but still in the circle shape. Brush the tops of the scones with the whipping cream, then sprinkle liberally with the sugar.
7. Bake the scones for 19 to 20 minutes. It's hard to tell if they're done since they're chocolate, so be sure and take them out at 20 minutes. Let cool completely on the baking sheet, then gently pull them apart (may have to run the knife through them again). Store at room temperature wrapped in aluminum foil.

Notes

The original recipe used Dutch process cocoa - I used Hershey's cocoa and it was fantastic.

The original recipe used melted semisweet - I used bittersweet because that's what I had. Again, it was fantastic!

Be gentle with the dough and you will be rewarded with tender scones.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 38mgSodium: 284mgCarbohydrates: 49gFiber: 3gSugar: 21gProtein: 6g

Nutrition Values are Approximate