Name: Chocolate Chip Pecan Scones
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Ingredients: 2 1/4 cups Flour; 1/3 cup Sugar; 2 teaspoons Baking powder; 1/2 teaspoon salt; 6 tablespoons 3/4 stick cold unsalted butter or margarine; 3/4 cup semisweet chocolate chips; 3/4 cup coarsely chopped pecans; 3/4 cup cold buttermilk OR soy milk mixed with 1 teaspoon lemon juice; 1 teaspoon pure vanilla extract; Additional milk or soy milk for brushing; Granulated or turbinado sugar (such as Sugar in the Raw for sprinkling)

Chocolate Chip Pecan Scones

Scones, which can be made sweet, savory or plain, are similar to biscuits, both in their texture and in how they are made. These chocolate chip pecan scones can be easily made with ingredients you already have in your kitchen.

Chocolate Chip Pecan Scones

Prep Time 15

Cook Time 20

Total Time 15

Print Recipe Pin Recipe

Servings

Ingredients

2 1/4 cups Flour
1/3 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon salt
6 tablespoons 3/4 stick cold unsalted butter or margarine
3/4 cup semisweet chocolate chips
3/4 cup coarsely chopped pecans
3/4 cup cold buttermilk OR soy milk mixed with 1 teaspoon lemon juice
1 teaspoon pure vanilla extract
Additional milk or soy milk for brushing
Granulated or turbinado sugar such as Sugar in the Raw for sprinkling

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper OR aluminum foil lightly sprayed with oil.
In the bowl of your food processor, place the first four (dry) ingredients and pulse to combine well. With the food processor running, add the butter or margarine through the feed tube and stop when the mixture resembles coarse cornmeal. Add the chocolate chips and pecans and pulse to combine.
Mix together the buttermilk or soymilk mixture with the vanilla extract, and with the food processor running, add it all at once through the feed tube, stopping the processor just as the mixture starts to come together.
Turn out the dough onto a lightly floured counter and gently bring it together. Divide the dough in half and form each half into a circle, about 8 inches in diameter and 1 inch high. Use a floured bench scraper or a large knife to cut each circle into six wedges, and transfer the triangles to the prepared baking sheet.
Brush each triangle lightly with milk or soy milk and sprinkle liberally with sugar. Bake in the middle of the oven until the scones are puffed, browned on the bottom and lightly golden on top, 18-20 minutes. Transfer to a rack to cool.