2cupsplus 2 tablespoons all-purpose flour, divided, plus more for dusting
1 ½teaspoonskosher salt¹
1tablespoonsugar, plus more for sprinkling
¾cup1 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
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 until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.
If you are sensitive to salt in baked goods, lower this amount to 1 teaspoon. I personally like a hint of salt to counteract the sweetness.
Scones are best when eaten the day they are baked. Store in an airtight container at room temperature for up to 3 days.