136: Pecan and Chocolate Chip Scones
For breakfast on Memorial Day, I decided to make Pecan Chocolate Chip Scones. I was very excited about making these. We all know that I love scones – I should make it a separate tag, quite honestly. I also love pecans and chocolate chips, so this seemed like a win-win-win scenario.
This recipe was very easy to make, but I might be a little biased since I make scones so often. They really did come together very quickly.
First I toasted the pecans. Sometimes I might think about skipping this step, but I simply put them on a baking sheet and put them in the oven while it preheated and while I got all my ingredients together.
Assembly was easy. Mix together dry ingredients. Cut in butter with pastry cutter . Mix in pecans and chocolate chips. Combine buttermilk and maple syrup, and add to flour mixture. Knead gently, pat out into 7 inch circle, and cut into 8 wedges.
We were having a friend over for brunch, so I did actually place the scones on the baking sheet separately, with space between them (something I don’t ever do). I also made the egg wash to make sure that the scones turned out nice and pretty. I didn’t bother with trying to broil powdered sugar on these, because they were beautiful as they were.
These tasted as good as they looked. I liked them a lot. I was impressed with how nicely they turned out when I *followed directions*. I don’t know if I’ve ever separated out scones – I’ve always just cut them into wedges directly on the baking sheet, to save the extra step of washing an additional surface. Similarly, making an egg wash seems like a waste – you have so much egg left when you’re done. I took care of the egg by using it in pancakes the following weekend, and the pancakes didn’t suffer any for it.
I don’t think I noticed the flavor of the maple syrup in this recipe, but the pecans and chocolate were delicious. The scones had a good crumb and were moist and tender. They were also good the following day as leftovers. I’ll definitely make this recipe again.