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

      Title: Ina Garten's Chocolate Pecan Scones
 Categories: Breads, Chocolate, Nuts, Dairy
      Yield: 16 Scones

      8 oz Bittersweet chocolate;
           - coarse chopped
      1 c  Pecans; chopped
      4 c  A-P flour; +3 tb, divided,
           - more for dusting
      2 tb Baking powder
      4 ts Diamond kosher salt *
      2 tb Granulated sugar
  1 1/2 c  Unsalted butter; cold,
           - in 1/2" pieces
      1 c  Heavy cream; cold
      4 xl Eggs; lightly whisked
           Egg Wash:
      1 xl Egg; beaten with:
      2 tb Water or cream

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

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

  Set the oven @ 400°F/205°C. Line two baking sheets with parchment
  paper.

  Stir together the chopped chocolate, pecans and 3 tb 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.

  Recipe by Ina Garten

  Presented by Nancy Mock

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

  Uncle Dirty Dave's Archives

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