Best Cherry Chocolate And Pecan Scones With Strawberry Jam Recipes

CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, brown sugar and cinnamon; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
• In a glass measuring cup whisk together the egg, cream, and vanilla. Add the liquid mixture to the flour mixture. Add in the chocolate chips and pecans. Use a fork to stir everything together until just moistened. Don't worry if the dough looks shaggy!
• Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
• Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash.
• Bake for 18 to 20 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. Sprinkle with confectioners' sugar before serving!

CHOCOLATE PECAN SCONES

Steps:

• Preheat the oven to 400 degrees F. 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 at room temperature.