* Exported from MasterCook *
Scones, Ina Garten Chocolate Pecan
Recipe By : Ina Garten
Serving Size : 14 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Chocolate/Cocoa Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz. coarsely chopped bittersweet chocolate --
such as Lindt (about 1 1/2 cups)
1 cup chopped pecans
3 Tbsp. all-purpose flour -- plus, divided, plus
more for dusting
4 cups all-purpose flour
2 Tbsp. baking powder
4 tsp. kosher salt
2 Tbsp. sugar -- plus more for sprinkling
1 1/2 cups cold unsalted butter -- cut into 1/2"
pieces, (3 sticks)
1 cup cold heavy cream
4 extra-large eggs -- lightly beaten
1 extra large egg -- beaten with
2 Tbsp. water -- or cream (for egg wash)
Okay, I have a thing about scones. When they're good, they're light
and flaky and full of flavor. Be sure to use really good chocolate
that you dice by hand so there are puddles of melted chocolate when
you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher
salt may sound like a lot but it makes all the difference. Cold bits
of butter in the dough ensure flaky scones. When the heat hits the
bits of butter, the water in the butter turns to steam and makes the
dough rise."
Note: Special Equipment--A 3" diameter round cookie cutter
Arrange racks in top and bottom third of oven; preheat to 400F. Line
2 sheet pans with parchment paper.
Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.
Using a stand mixer fitted with the paddle attachment, beat baking
powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to
combine. Add butter and, with mixer still on low speed, beat until
pea-sized pieces of butter remain.
Pour cream into a glass measuring cup, add eggs, and whisk until
combined. With mixer still on low speed, pour cream mixture into
butter mixture and beat just until blended. Add chocolate mixture and
beat just until combined (the dough will be very sticky).
Turn out dough onto a well-floured work surface and knead a few
times, dusting with flour so dough doesn't stick to surface, until
chocolate and pecans are well distributed. Flour your hands and a
rolling pin and roll dough 3/4"-1" thick. You should see lumps of
butter in the dough. Cut dough with 3" cutter. Place rounds on
prepared pans. Reroll scraps, cut out more rounds, and place on
prepared pans. Brush tops with egg wash and sprinkle with sugar.
Bake scones, rotating pans top to bottom halfway through, until tops
are lightly browned and insides are fully baked, about 20 minutes.
Serve warm or at room temperature.
S(Internet address):
https://www.bonappetit.com/recipe/ina-garten-chocolate-pecan-scones
Yield:
"14 to 16"
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Per Serving (excluding unknown items): 549 Calories; 43g Fat (67.4%
calories from fat); 9g Protein; 38g Carbohydrate; 4g Dietary Fiber;
166mg Cholesterol; 784mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1030