MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's Chocolate Pecan Scones
Categories: Breads, Chocolate, Nuts, Dairy
Yield: 18 servings

8 oz Coarse chopped bittersweet
- chocolate
1 c Chopped pecans
3 tb + 4 c A-P flour; divided,
- more for dusting
2 tb Baking powder
4 ts Diamond kosher salt *
2 tb Granulated sugar
1 1/2 c Cold, unsalted butter, in
- 1/2" pieces
1 c Cold heavy cream
4 Extra large eggs; lightly
- whisked
1 Extra large egg; beaten w/2
- tb water or cream, for the
- egg wash

* If you're using Morton kosher or table salt, you have
two options: use a kitchen scale to weigh out 12 grams
of salt. Or, reduce the amount as follows:

Morton kosher salt: 2-1/2 teaspoons
Table salt: 2 teaspoons

Set the oven @ 400oF/205oC. Line two baking sheets with
parchment paper.

Stir together the chopped chocolate, pecans and 3
tablespoons of flour in a medium bowl. Hold this aside.

Mix together the baking powder, salt, sugar and 4 cups
of flour in the bowl of a stand mixer. Add in the cubes
of butter; run the mixer on low speed until the butter
is processed into pea-sized pieces.

Add the cream to the beaten eggs and stir to combine
them. Pour the cream-egg mixture into the mixer bowl,
and run it on low speed to blend it with the butter
mixture, just until they come together. Stir in the
chocolate-nut mixture. (The dough will be very sticky.)

Turn the dough out onto a floured work surface, and
sprinkle more flour over the dough. Use your hands to
knead the dough a few times so the nuts and chocolate
are evenly distributed. If possible, wrap and
refrigerate the dough for 30 minutes before rolling.

Flour a rolling pin and roll out the dough to 3/4" to 1"
thick. (Pieces of butter will be visible in the
dough-that's OK.) Use a 3" round cutter to cut scones
from the dough; place them on the lined baking sheet.
Reroll the scraps; cut out more scones.

Brush the tops with egg wash. You can also add a
sprinkle of sugar if you'd like.

Place the pans in the oven and bake for about 20
minutes, rotating the pans halfway through the baking
time. The scones should be puffed and lightly browned on
the tops. Serve the scones while they're still warm or
at room temperature.

Ina Garten Recipe

Presented by Nancy Mock

Makes: 16 - 20 scones.

RECIPE FROM: https://www.tasteofhome.com

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