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Chocolate Chip Pecan Scones
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| Servings | Prep Time |
| 8large scones | 15minutes |
| Cook Time | Passive Time |
| 25-30minutes | 15minutes |
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Ingredients
- 1/4cup granulated sugar
- 3tsp baking powder
- 1/2 tsp salt
- 3cups all purpose gluten free flour mix with xanthan gum
- 1/2cup butter(1 stick) unsalted, cut into small pieces and chilled
- 1/2cup pecansfinely chopped
- 1/4cup mini chocolate chips
- 2 eggslarge, beaten well
- 1-1 1/4cup heavy cream
- raw sugaroptional
Instructions
- Chill a large mixing bowl.
- In a separate small bowl, beat eggs. Remove 2 tablespoons of beaten egg and set aside.
- Measure out dry ingredients into the chilled bowl. Whisk until well combined.
- Drop chilled butter pieces into the dry ingredients. With your fingers, knead the butter until it is combined with the dry ingredients and the size of small peas.
- Add pecans and chocolate chips. Mix well to incorporate.
- Make a well in the dry ingredients. Into the well, pour 1 cup of the cream and the beaten eggs minus the 2 tablespoons.
- Gently mix the milk and eggs into the dry ingredients until a dough is formed. Adding small amounts of milk as needed to make sure all the dry ingredients are incorporated. The dough should be soft, but not sticky.
- Turn dough out onto a floured surface. Gently fold the dough in half, and press flat. Repeat twice more.
- Place dough onto a parchment covered baking sheet and shape into a circle 3/4″ thick.
- Dip a bench knife or pizza cutter into flour and cut dough into 8 equal triangles and then gently separate.
- Brush triangle tops with reserved beaten egg and sprinkle with raw sugar, if desired.
- Refrigerate scones for 15 minutes before baking. Preheat oven to 375° while the scones are chilling.
- Bake scones for 25-30 minutes until the tops are lightly browned and the bottoms are golden brown.
- Cool before serving.
- Wrap any leftover scones in plastic wrap and refrigerate for 1-2 days.
Recipe Notes
This Chocolate Chip Pecan Scones recipe is gluten free.
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