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Chocolate Chip Pecan Scones

Indulge in these flaky Chocolate Chip Pecan Scones! Perfectly sweet and nutty, they're a delightful addition to any breakfast or brunch.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Baked, Easy, Scones
Servings: 8 servings

Ingredients

  • 2 and 2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter VERY cold and cut into tiny pieces
  • 1 large egg
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 12 ounces chocolate chips
  • 1 cup pecans chopped
  • 1 large egg beaten (for egg wash)
  • 1 teaspoon milk or water (for egg wash)
  • 2 tablespoons confectioners sugar for sprinkling

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy removal of the scones.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, brown sugar, and cinnamon until well combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the egg, heavy cream, and vanilla extract until well combined.
  • Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix!
  • Gently fold in the chocolate chips and chopped pecans, ensuring they are evenly distributed throughout the dough.
  • Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the circle into 8 wedges or use a round cutter for individual scones.
  • Place the scones on the prepared baking sheet. In a small bowl, whisk together the beaten egg and milk or water. Brush this mixture over the tops of the scones for a beautiful golden finish.
  • Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  • Let the scones cool on a wire rack for a few minutes. Before serving, sprinkle with confectioners’ sugar for that extra touch of sweetness!

Equipment

  • Mixing Bowls
  • Whisk
  • Pastry cutter or fork
  • Baking Sheet
  • Parchment Paper
  • Cooling rack

Notes

  • Store cooled scones in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months.
  • Reheat in the oven at 350°F (175°C) for about 10 minutes until warm.