Chocolate pecan scones are buttery, flaky breakfast pastries filled with chocolate chunks and chopped pecans. Try this recipe adapted from Ina Garten!

Ina Garten's chocolate pecan scones recipe with scones on plate with chocolate chunks and pecans

It has been a while since I have baked scones! I stumbled across Ina Garten’s recipe for chocolate pecan scones and I knew right away I had to bake them.

These scones are buttery, flaky and full of flavor. The chopped pecans add some texture while the “puddles of chocolate” add some sweetness. Believe me when I say, you have to try this recipe!

chocolate pecan scones ingredients in bowls labeled with text
photo collage demonstrating how to make chocolate pecan scones in a mixing bowl
photo collage demonstrating how to shape and cut chocolate pecan scones with egg wash

How to make chocolate pecan scones

Chocolate chip pecan scones call for the following ingredients: chocolate chips, pecans, flour, baking powder, salt, sugar, butter, heavy cream and eggs. Once you have your ingredients, follow these instructions:

  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. Toss chocolate chips and pecans in a bowl with 2 tablespoons flour. Set aside.
  3. Combine 2 cups flour, baking powder, salt, and 1 tablespoon sugar in bowl of stand mixer. Add butter and mix until pea-sized pieces of butter form.
  4. Whisk cream and eggs together in a separate bowl. With the mixer running, add mixture to mixing bowl and mix just until combined.
  5. Add chocolate chips and pecans. Stir in by hand just until combined.
  6. Transfer dough to floured work surface and form into a 8-inch circle. Cut into 8 triangular wedges and place on prepared baking sheet.
  7. Brush scones with egg wash—1 egg and 2 tablespoons milk whisked together. Sprinkle with sugar.
  8. Bake at 400° F for 20 minutes. Serve warm.

Egg wash for scones

Many scones call for an egg wash, and these chocolate pecan scones are no exception. It creates a shiny, golden coat on the outside of the baked scones. A simple egg wash calls for 1 egg and 2 tablespoons cream (or water). Use a pastry brush to lightly coat the outside of the unbaked scones. You will likely not use all of the egg wash. A light coat will do! A sprinkle of coarse sugar is also a nice touch for scones. I usually sprinkle a bit on top of the egg wash right before the scones go in the oven.

chocolate chip pecan scones on parchment paper on baking sheet

Tips for baking chocolate pecan scones

When baking scones, work with cold ingredients—specifically the butter, eggs and cream. This will keep the dough cold and create rich, flaky scones (instead of heavy, dense scones). When I bake scones, I cut the butter into ½-inch cubes and keep it in the fridge until I am ready to add it to the mix. That way the butter remains cold for as long as possible. Once the butter is added to the flour mixture, I mix for barely 2 minutes. Look for pea-sized bits of butter.

The chocolate chips and chopped pecans will distribute evenly in the dough if you toss them in flour. This step will keep the chocolate chips and pecans from sinking to the bottom of the scones during the baking process (Similar to how you would coat blueberries in flour for blueberry muffins).

For a shiny, tasteful finish, brush the scones with an egg wash and sprinkle with coarse sugar. Keep reading for more tips on baking scones!

Ina Garten's chocolate pecan scones on plate with chocolate chunks and kitchen towel in front of plate

Frequently Asked Questions

How to make scones buttery and flakey

The key to getting this texture is using cold butter cubes and mixing the dough very little. From there, work quickly to make sure the butter stays cold! Avoid overworking the dough when forming the scones. The heat of your hands warms the butter more quickly.

How to store scones

Scones are best when they are eaten the day they are baked, but they may be stored in an airtight container at room temperature for up to 3 days.

How to freeze scones

After cutting the scones into triangles, individually wrap the scones in plastic wrap and store in an airtight container in the freezer for up to 1 month. When ready to bake, place the scones on a parchment-lined baking sheet while the oven preheats. Bake according to the recipe.

Can I use different nuts in this recipe?

Yes, walnuts may be used in this recipe.

If you like chocolate pecan scones, give these recipes a try! Chocolate chip scones use a combination of cream and butter for good texture and taste. Bourbon pecan pie brownies are decadent chocolate bars topped with pecan pie filling. For a quick, no-bake treat, try chocolate pecan truffles made with chocolate, pecans and bourbon. Another popular recipe is for homemade pecan sandies. The brown sugar shortbread cookies just melt in your mouth!

Ina Garten's chocolate pecan scones recipe with scones on plate with chocolate chunks and pecans

Chocolate pecan scones are a favorite scone recipe of mine. The scones turn out buttery and flakey every time! I like freezing a couple to make at a later time too. If you like this recipe, be sure to tag @ifyougiveablondeakitchen on social media so I can see your creation!

chocolate pecan scone on off-white, brown-rimmed plate

Chocolate Pecan Scones

Chocolate pecan scones are buttery, flaky breakfast pastries filled with chocolate chunks and chopped pecans. Try this recipe adapted from Ina Garten!
5 (6 ratings)

Ingredients

  • ¾ cup semisweet chocolate chips, I used Ghirardelli
  • ½ cup coarsely chopped pecans
  • 2 cups plus 2 tablespoons all-purpose flour, divided, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt¹
  • 1 tablespoon sugar, plus more for sprinkling
  • ¾ cup (1 ½ sticks) cold, unsalted butter, cut into ½-inch pieces
  • ½ cup (120 ml) cold, heavy cream
  • 2 extra large eggs, lightly beaten
  • 1 extra large egg beaten with 2 tahlespoons water or cream, for egg wash

Instructions 

  • Preheat oven to 400° F and arrange oven rack in the center of the oven. Line a baking sheet with parchment paper.
  • In a small bowl, stir together chocolate chips, chopped pecans, and 2 tablespoons. flour in a small bowl. Set aside.
  • Using a stand mixer fitted with the paddle attachment, combine 2 cups flour, baking powder, salt, and 1 tablespoon sugar. After 30 seconds, add the cold butter cubes with mixer still on low speed. Beat mixture until pea-sized pieces of butter form, about 90 seconds.
  • In a small bowl (or in a measuring cup), whisk together the cream and 2 eggs until combined. With mixer on low speed, pour cream mixture into butter mixture and beat just until blended, about 20 seconds. (The dough should not form into a ball in the mixing bowl It’s a good sign if you still see pockets of flour). Add chocolate chips and pecans, and beat just until combined (the dough will be very sticky).
  • Transfer dough onto a well-floured work surface and knead a few times (avoid overworking the dough), just until the dough forms a loose ball and chocolate and pecans are evenly distributed. Dust with flour as needed so the dough doesn’t stick to the surface.
  • Flour a rolling pin and roll dough into a circle 8-inches in diameter and ¾-inch thick (it’s a good sign if you should see lumps of butter in the dough). Use a sharp knife to cut dough into 8 wedges. Place scones on prepared pan 2 inches apart.
  • To make egg wash, whisk together 1 egg and 2 tablespoons cream. Brush tops with egg wash to make a light coat (you won’t use all of it). Sprinkle with sugar.
  • Bake scones at 400° until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

Notes

Salt: If you are sensitive to salt in baked goods, lower this amount to 1/2 teaspoon. I personally like a hint of salt to counteract the sweetness.
Storing scones: Scones are best when eaten the day they are baked. Store in an airtight container at room temperature for up to 3 days.
Recipe adapted from Ina Garten’s from Cook Like A Pro: Recipes & Tips For Home Cooks.
Serving: 1scone, Calories: 493kcal, Carbohydrates: 36g, Protein: 7g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 621mg, Potassium: 348mg, Fiber: 3g, Sugar: 8g, Vitamin A: 852IU, Vitamin C: 1mg, Calcium: 109mg, Iron: 3mg

Share This: