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Chocolate Chip Scones
Nb persons: 0
Yield: 8 large scones
Preparation time:
Total time:
Source: Rather Sweet Bakery
| 1 c. | pecans |
| 3 c. | flour |
| 1 c. | sugar |
| 1/2 tsp. | salt |
| 1 Tb. | baking powder |
| 10 Tb. | chilled unsalted butter |
| 1 tsp. | vanilla extract |
| 1 1/2-2 c. | heavy whipping cream |
| 1 c. | semisweet chocolate chips, or bittersweet chocolate chips |
Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic. Coarsely chop the pecans. Increase the oven temperature to 425 degrees.
Process the flour, sugar, salt, and baking powder for about 30 seconds in the bowl of a food processor fitted with a metal blade. Cut the butter into 1/2" cubes and add to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. Stir the vanilla into the cream. With the food processor running, slowly pour 1 1/2 cups of the cream through the feed tube. Stop the processor as soon as the cream has been added. If the dough has begun to stick togethe in a ball, remove it. If not, add more cream, 1 Tb. at a time, and pulse until the dough begins to clump up and form a ball.
Place the dough on a lightly floured flat surface and knead in the chocolate chips and pecans, handling the dough as little as possible. Form the dough into a 3/4" thick round. Cut into 8 wedges and bake on an ungreased baking sheet about 10 minutes, until the scones are a light golden brown. Serve warm or at room temperature.
Scones are best eaten warm out of the oven. They are still good at room temperature for the rest of the day if they've been well wrapped after cooling. Second-day scones, alas, are definitely second-best. They're edible, but nowhere near as good as they were the day before.
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