Pecan and Chocolate Chip Scones

If there’s a way to sneak chocolate into my breakfast, you bet your ass I’m going to do it.

I had a little extra pep in my step this morning and woke up early. Considering how rare that is I figured I better harness that energy and put it to good use. These delicious little scones are from a cookbook my brother bought me at Alice’s Tea Cup in the city. These are absolutely delicious for breakfast or a mid-morning snack with coffee!

On a side note, in the recipe instructions when you need to mix the butter by hand, it clearly states “With clean hands, mix the butter….”. Ok, if you don’t have enough sense to wash your grimy, nasty hands before manhandling your dough you need to back away slowly from the kitchen and never bake again.

-3 cups flour
-1/3 cup sugar
-1/2 teaspoon baking soda
-2 and 1/2 teaspoons baking powder
-3/4 teaspoon salt
-1 and 1/2 sticks butter cut into 1/2 inch pieces
-3/4 cup crushed pecans
-1 cup semisweet or dark chocolate chips
-1 and 1/4 cup milk
-1 teaspoon vanilla extract

1. Heat oven to 425. Combine the flour, sugar, baking soda, baking powder, and salt. By hand (remember, clean ones!!!) mix in the butter until consistency is like fine breadcrumbs. Stir in the pecans and chocolate chips.

2. Make a well in the middle of the dry ingredients, and pour in the milk and vanilla. Combine until the dry mixture is wet, but making sure not to over mix or knead.

3. Now, this part I didn’t do. I just kind of dropped mine onto a greased baking sheet and formed them how I wanted. But here are the last instructions from the cookbook:
Turn the mixture onto a floured surface and gather dough together. Make dough into a rectangle about 1 and 1/2 inches thick. Using a dough cutter, cut into wedges about 3 1/2×4 inches, and lay them into a greased baking sheet.

4. Bake for 12 minutes until they are lightly browned.

Source: Alice’s Tea Cup

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