Chocolate and pecans are combined in these Chocolate Pecan Scones by Ina Garten.
It is time for another recipe in my Cooking with Ina series. I think this recipe might be my favorite of all the recipes that I have tried for my series.
This recipe for Ina Garten’s Chocolate Pecan Scones is so good!
The chocolate and chopped pecans give these scones so much flavor.
This recipe for Chocolate Pecan Scones come for Cook Like A Pro by Ina Garten.
I have made these scones several times over the last year, and my husband and I love them.
And since I am eating them, you know they are easy to make gluten free! Yes, you can make gluten free chocolate pecan scones with Chocolate Pecan Scones by Ina Garten.
In the recipe below, I am sharing the regular and the gluten-free version.
All I did to make them gluten-free was to use Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
The gluten free version of these is so good!
What I Changed
Besides making a gluten-free version of these, I did change a couple of things.
Instead of rolling the dough out, I scooped it with an ice cream scoop, like Ina did for her oatmeal scones. This made making the scones so much easier.
I have also used different kinds of chocolate for these chocolate pecan scones, and they all worked great.
Ina might disagree, but if all you have are chocolate chips and not fancy chocolate that you chop, use the chocolate chips. I have, and they were still delicious.
I also used regular table salt in place of the kosher salt that Ina uses in most of her recipes.
Ingredients
- flour or Bob’s Red Mill 1 to 1 Gluten Free Blend for gluten free version
- bittersweet, dark, or semi sweet chocolate, chopped if not using chips (see note below in recipe)
- pecans
- sugar
- baking powder
- kosher salt or table salt
- butter
- heavy cream
- eggs
Ina Garten Chocolate Pecan Scones
Delicious chocolate chip pecan scones by Ina Garten. They are also easy to make gluten free.
Ingredients
- 4 cups + 3 tablespoons flour or Bob's Red Mill 1 to 1 Gluten Free Blend for gluten free version
- 1 1/2 cups bittersweet, dark, or semi sweet chocolate, chopped if not using chips ( see note below.)
- 1 cup chopped pecans,
- 2 tablespoons sugar, plus additional for sprinkling on top of scones before baking
- 2 tablespoons baking powder
- 4 teaspoons kosher salt or 3/4 teaspoon table salt
- 3/4 cup butter, cold and cut into small pieces
- 1 cup heavy cream, cold
- 4 eggs, lightly beaten
- 1 egg white mixed with 2 tablespoons heavy cream
Instructions
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper. You can use unlined baking sheets, but they do bake better and clean up is easier when lining the pan with parchment paper.
- In a small bowl, combine 3 tablespoons of flour and chocolate. Set aside.
- In a mixing bowl, combine the remaining flour, sugar, baking powder, and salt.
- Add butter and mix on low until the butter is about pea sized.
- In another bowl, mix together 1 cup of cream and 4 eggs.
- With the mixer on low pour cream mixture into flour mixture until blended.
- Add the chocolate and pecans. Mix just until combined.
- This dough will be sticky.
- Using a large ice cream scoop, scoop dough onto parchment paper. ( see note below)
- Flatten each scone slightly.
- Brush the top of each scone with cream egg mixture.
- Sprinkle with a little sugar if desired.
- Bake 20 minutes or until the top is lightly browned and scone is done. Do not over bake or they will get dry.
Notes
The original recipe by Ina Garten calls for bittersweet chocolate. I have used bittersweet, dark, and semi-sweet chocolate. All works well. I think dark chocolate is my favorite.
The gluten-free version of this recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Blend. Other blends may work, but they have not been tested.
The original recipe had you rolling the dough out and cutting it into round scones using a round cutter. I have made them that way, but I have found that scooping the dough with a scoop works just as well, if not better.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 551Total Fat: 32gSaturated Fat: 14gUnsaturated Fat: 18gCholesterol: 81mgSodium: 755mgCarbohydrates: 60gFiber: 4gSugar: 14gProtein: 10g
Nutritional values are approximate and aren't always accurate.
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