SCONE RECIPE INA GARTEN RECIPES
INA GARTEN’S CHOCOLATE PECAN SCONES RECIPE | BON APPÉTIT
Ina Garten's chocolate pecan scones recipe from 'Cook Like a Pro' has "chocolate puddles" when the chunks melt into the dessert.
Provided by Ina Garten
Yield Makes 14–16
Number Of Ingredients 11
Steps:
- Arrange racks in top and bottom third of oven; preheat to 400°. Line 2 sheet pans with parchment paper.
- Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.
- Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.
- Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).
- Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.
- Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.
INA GARTEN’S CHOCOLATE PECAN SCONES RECIPE | BON APPÉTIT
Ina Garten's chocolate pecan scones recipe from 'Cook Like a Pro' has "chocolate puddles" when the chunks melt into the dessert.
Provided by Ina Garten
Yield Makes 14–16
Number Of Ingredients 11
Steps:
- Arrange racks in top and bottom third of oven; preheat to 400°. Line 2 sheet pans with parchment paper.
- Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.
- Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.
- Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).
- Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.
- Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.
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Reviews 4.9
Category Bread, Quick Bread Recipes, Scone Recipes
Calories 318.6 calories per serving
From allrecipes.com
Reviews 4.9
Category Bread, Quick Bread Recipes, Scone Recipes
Calories 318.6 calories per serving
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Reviews 5.0
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Reviews 5.0
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Calories 403.5 per serving
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