Ina Garten's Chocolate Pecan Scones

 When King Charles was coronated back in May, the Barefoot Contessa Facebook page just blew up with these scones. Everyone was making them to celebrate the coronation. And everyone was singing their praises.

I think Ina is trying to feed all of England with these scones because her recipe says it makes 14-16 scones, but my batch made more like 22 scones. Scones for everyone! Scones for the freezer, and for the neighbors, and for all the friends!

Too many scones is a really good problem to have because these suckers are delicious, especially warm straight out of the oven with a little butter!  I mean just look at the cross section of the scone with all the pecans and chocolate studded throughout. It's almost like having a cookie, but not quite. 

We really enjoyed this recipe and I would definitely make them again, EXCEPT next time I would halve the recipe for sure. Ten scones would be plenty, unless of course you really do need to feed an army, or all of England.

 

Chocolate Pecan Scones

Adapted from Cook Like A Pro

by Ina Garten

Makes 14-16 large scones

3 tablespoons plus 4 cups all-purpose flour, divided

1-1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)

1 cup chopped pecans

2 tablespoons sugar, plus additional for sprinkling

2 tablespoons baking powder

4 teaspoons kosher salt

3/4 pound cold unsalted butter, 1/2" diced

1 cup cold heavy cream

4 eggs, lightly beaten

1 egg beaten with 2 tablespoons water or cream, for egg wash

Preheat the oven to 400F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.

In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2 cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.

Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3 inch plain round cutter and place the scones on the prepared sheet pans. Re-roll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or a room temperature.

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