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Recipes
October 2018

Ina Garten's Chocolate Pecan Scones

By Ina Garten

3.8

(87)

Image may contain Food Bread Bun and Dessert
Photo by Quentin Bacon

Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher salt may sound like a lot but it makes all the difference. Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.

Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Recipe information

  • Yield

    Makes 14–16

Ingredients

8

oz. coarsely chopped bittersweet chocolate, such as Lindt (about 1½ cups)

1

cup chopped pecans

3

Tbsp. plus 4 cups all-purpose flour, divided, plus more for dusting

2

Tbsp. baking powder

4

tsp. kosher salt

2

Tbsp. sugar, plus more for sprinkling

1½

cups (3 sticks) cold unsalted butter, cut into ½" pieces

1

cup cold heavy cream

4

extra-large eggs, lightly beaten

1

extra-large egg beaten with 2 Tbsp. water or cream (for egg wash)

Special Equipment

A 3"-diameter round cookie cutter

Need to make a substitution?

Preparation

  1. Step 1

    Arrange racks in top and bottom third of oven; preheat to 400°. Line 2 sheet pans with parchment paper.

    Step 2

    Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.

    Step 3

    Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.

    Step 4

    Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).

    Step 5

    Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.

    Step 6

    Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

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