Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure the scones do not stick to the pan.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until the mixture is uniform.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until it resembles coarse crumbs. You should still see some pea-sized bits of butter; these create the flaky layers.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients. Use a fork to stir gently until a shaggy dough begins to form. Fold in the chopped pecans and chocolate chips. Do not overmix, or the scones will become tough.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 equal wedges.
- Place the wedges on the prepared baking sheet. Brush the tops with the remaining tablespoon of heavy cream. Bake for 15 to 18 minutes, or until the edges are golden brown. Let them cool slightly on the pan before serving.
- Cook Time: 38 minutes