Best White Chocolate Pecan Scones Recipes

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APRICOT, WHITE CHOCOLATE AND PECAN SCONE



Apricot, White Chocolate and Pecan Scone image

Provided by Food Network

Time 35m

Yield 12 scones

Number Of Ingredients 11

2 cups pastry flour
2 cups bread flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces cold unsalted butter, cut into pieces
2 cups cold heavy cream, plus more for brushing
1 cup chopped pecans
1 cup chopped dried apricots
1 cup chopped white chocolate
Granulated sugar, for sprinkling

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, whisk together the pastry flour, bread flour, baking soda, baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it is the size of peas. Stir in the cream until just combined. Fold in the pecans, apricots and white chocolate.
  • Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers. Pat the dough into a 1-inch thick circle and cut into 12 wedges. Transfer the scones to a baking sheet, brush with cream and sprinkle with sugar.
  • Bake until the scones are golden brown and feel firm to the touch, 20 to 25 minutes. Transfer the scones to a wire rack to cool completely.

CHOCOLATE PECAN SCONES



Chocolate Pecan Scones image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 14 to 16 scones

Number Of Ingredients 10

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-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

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.

WHITE CHOCOLATE SCONES



White Chocolate Scones image

These are sweet scones and I just adore them with the raspberry jam and whipped cream. A decadent treat!

Provided by Hey Jude

Categories     Scones

Time 35m

Yield 12 scones

Number Of Ingredients 11

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, cold
1 large egg
2/3 cup buttermilk
4 -6 ounces white chocolate chips
raspberry jam
whipped cream

Steps:

  • Lightly grease a baking pan and preheat oven to 400°.
  • In a large bowl, combine the dry ingredients.
  • Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
  • In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
  • Mix in the chips.
  • Knead dough together, just until mixed.
  • This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
  • On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
  • Cut with a round 2-inch floured cookie cutter.
  • Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
  • Serve with jam and whipped cream.

Nutrition Facts : Calories 180.6, Fat 7.6, SaturatedFat 4.5, Cholesterol 28.2, Sodium 272.8, Carbohydrate 24.5, Fiber 0.6, Sugar 8.4, Protein 3.7

WHITE CHOCOLATE PECAN SHEETS



White Chocolate Pecan Sheets image

Another delicious-sounding recipe from my "I love Chocolate" cookbook. My friends and family are really in store for some delicious goodies this holiday season.

Provided by DailyInspiration

Categories     Candy

Time 40m

Yield 1 1/4 pounds

Number Of Ingredients 4

1 lb white chocolate, finely chopped
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup pecans, toasted and coarsely chopped (can also use pistachios)

Steps:

  • Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
  • Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
  • Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.

WHITE CHOCOLATE PECAN SCONES



White Chocolate Pecan Scones image

This is a recipe that I played with for awhile. I lowered the salt for myself so you might want a bit more. The pecans are nicer if you toast them in the heated oven for a few mins before useing them but it's not required.

Provided by Annacia

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/3 teaspoon salt
1/4 cup butter
1/2 cup milk
1 large egg
1 teaspoon vanilla
6 ounces white chocolate (good quality, such as Lindt, cut into chunks)
3/4 cup chopped pecans (leave large chunks)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
  • Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the milk, egg, and vanilla.
  • Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
  • With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
  • Cut into wedges, squares or whatever you like
  • Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

Nutrition Facts : Calories 403, Fat 21.4, SaturatedFat 9, Cholesterol 46.8, Sodium 264.4, Carbohydrate 47.3, Fiber 1.8, Sugar 21.5, Protein 6.8

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