CHOCOLATE PECAN SCONES
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, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Provided by Ina Garten
Yield makes 14 to 16 large scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. 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. Reroll 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.
GINGER-PECAN SCONES
Make and share this Ginger-Pecan Scones recipe from Food.com.
Provided by alligirl
Categories Scones
Time 30m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F; line large baking sheet with parchment.
- Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl.
- Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger.
- Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup.
- Form well in center of dry ingredients.
- Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface.
- Knead just until dough comes together; divide in half.
- Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet.
- Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
- Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes.
- Cool scones on sheet on rack.
Nutrition Facts : Calories 346, Fat 19.9, SaturatedFat 8.2, Cholesterol 31.4, Sodium 169, Carbohydrate 38.1, Fiber 1.9, Sugar 12.8, Protein 5.1
GINGER-PECAN SCONES
Provided by Bon Appétit Test Kitchen
Categories Ginger Nut Breakfast Brunch Bake Christmas Easter Picnic Quick & Easy Mother's Day New Year's Day Pecan Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
- Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
ORANGE GINGER SCONES
A sprinkling of sugar tops off these tender treats with a touch of sweetness. I like to serve them hot with butter and jam.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, ginger, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk sour cream and egg; add to dry ingredients just until moistened. Stir in orange zest., Turn onto a floured surface; knead 8-10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut each into six wedges. , Separate wedges and place 1 in. apart on ungreased baking sheets. Sprinkle with remaining sugar. Bake at 400° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 196 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 282mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON PECAN SCONES
Make and share this Lemon Pecan Scones recipe from Food.com.
Provided by Theresa Thunderbird
Categories Scones
Time 40m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Combine the flour, sugar, baking powder, and salt in a bowl.
- Add the lemon zest and pecans.
- In a measuring cut,stir together heavy cream and lemon extract.
- Stir into dry ingredients until dough holds together in a rough mass.
- Do not overmix.
- The dough will be sticky.
- Lightly flour a board and transfer the dough to it.
- Knead the dough 8 or 9 times.
- Pat into two circles about 6 inches round.
- Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top.
- Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces.
- Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 222.4, Fat 13.6, SaturatedFat 6.6, Cholesterol 36.5, Sodium 204.3, Carbohydrate 22.7, Fiber 1, Sugar 5.5, Protein 3.1
PECAN, LEMON, GINGER, HEMP, AND CHIA SCONES
Another flavor version of a previous scone recipe I've used. This one has the food processor technique I've adapted to use chilled coconut oil rather than hand grating frozen coconut oil.
Provided by Kameron
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl; set aside to thicken, about 10 minutes.
- Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor; pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball.
- Turn dough out onto a lightly floured work surface; gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions; pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
- Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 21.3 g, Fat 11.8 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 7 g, Sodium 189.3 mg, Sugar 6.5 g
MAPLE-PECAN SCONES
This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
Provided by Michaunp
Categories Scones
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g
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- Preheat oven to 425°F. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
- Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
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