Description

Chocolate chip pecan scones are tender, flaky scones studded with rich chocolate chips and crunchy pecans for a perfect balance of flavors and textures. Perfect for breakfast, brunch, or as a homemade treat. Easily made gluten-free, dairy-free, or vegan.

Ingredients

For the Scones:

– 2⅔ cups all-purpose flour (substitute gluten-free flour if needed)

– ½ tsp salt

– 3 tsp baking powder

– ½ cup light brown sugar, packed

– 1 tsp ground cinnamon

– 4 oz unsalted butter, very cold, cut into tiny pieces (substitute plant-based butter for vegan diets)

– 1 large egg

– ¾ cup heavy cream (substitute half-and-half or plant-based cream for lighter options)

– 1 tsp vanilla extract

– 12 oz chocolate chips (substitute dairy-free chips for vegan diets)

– 1 cup chopped pecans

For the Egg Wash:

– 1 beaten egg mixed with 1 tbsp milk or water

For Garnish:

– Confectioners’ sugar

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Instructions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, combine flour, salt, baking powder, brown sugar, and cinnamon. Mix well to combine.
Cut cold butter into small cubes and work it into the dry mixture using your fingers, two forks, or a pastry cutter until it resembles a coarse meal.
In a glass measuring cup, whisk together egg, heavy cream, and vanilla extract. Add the liquid mixture to the dry ingredients. Stir with a fork until just moistened.
Fold in chocolate chips and chopped pecans until evenly distributed.
Empty the dough onto a lightly floured surface. Knead gently a few times, then shape it into an 8-inch disc.
Cut the disc into 8 wedges and transfer them to the prepared baking sheet, spacing them 2 inches apart.
Lightly brush each scone with the egg wash.
Bake for 18–20 minutes, or until light golden brown.
Cool on the baking sheet for 10 minutes before sprinkling with confectioners’ sugar.

Notes

– Use very cold butter to ensure flakiness in the dough. Substitute plant-based ingredients for vegan diets.

– Store scones in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Freeze unbaked scones for longer storage; bake directly from frozen, adding 2–3 minutes to the baking time. Avoid microwaving if possible.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast / Brunch
Method: Baking
Cuisine: American / British

Nutrition

Serving Size: 1 scone
Calories: ~400
Sugar: 25g
Sodium: 200mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg