One of the best breakfast scones to share with family and friends. On a beautiful weekend morning, nothing can beat a good sweet breakfast.
The scones are loaded with fresh chopped chocolates and big bite-size pieces of pecans. Crispy on top and fluky inside smells heavy. Not very sweet light sweet with salty on one side with the gooey chunks of chocolate bits and crunchy pecans. With a cup of coffee and scones, life will be more beautiful.
Here is recipe.
Ingredients - Bittersweet chocolate - 3/4cup
- Pecan - 1/2cup(chopped)
- All-purpose flour - 2cups plus 2tbsp
- Baking powder - 1tbsp
- Koshar salt - 2tbsp
- Sugar - 1tbsp plus more for sprinkling
- Cold butter - 1 1/2sticks
- Heavy cream - 1/2cup
- Extra-large egg - 2nos(lightly beaten)
- Few tbsp of Heavy cream for brushing over the top of the scones.
For the Sugar Glaze
- Powder sugar - 1cup
- Butter - 1tbsp(softened)
- Milk - 2 to 3bsp
Instructions
- Preheat the oven for 400 degrees. Line the sheet pans with parchment paper.
- Chop the pecan into big bites. Add the chopped chocolates and 2 tbsp of all-purpose flour, combine well.
- Using a stand mixer fitted with the paddle attachment or you can do it with using your hands. Beat baking powder, salt, sugar, flour on low speed to combine.
- Then, add the butter and with the mixer still on low speed, beat until pea-sized pieces of butter remains.
- Pour heavy cream and eggs in a cup and beat the eggs with cream until combine.
- Add the cream mixer to the butter mixer and beat until combined.
- Now, add the chocolate pecan mixer to the dough until combined into a sticky dough.
- Turn on the dough to a well-floured surface and knead for a few minutes.
- Roll the dough with a rolling pin and cut into nice thick round size scones with a cookie cutter.
- Place rounds in the prepared pan. Brush tops with heavy cream and sprinkles with sugar.
- Bake scones, rotating pans in the midway until tops are lightly browned and insides are fully baked about 20 minutes.
- When the baked scones cool down. Mix all the sugar glaze ingredients and using a spoon sprinkle it on the scones making a glaze on top of the scones.
- Serve warm or room temperature.
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