2cupsplus 2 tablespoons all-purpose flour, divided, plus more for dusting
1tablespoonbaking powder
1teaspoonkosher salt¹
1tablespoonsugar, plus more for sprinkling
¾cup(1 ½ sticks) cold, unsalted butter, cut into ½-inch pieces
½cup(120 ml) cold, heavy cream
2extra large eggs, lightly beaten
1extra 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.