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Chocolate Pecan Scones are flaky and loaded with chocolate and pecans! Serve warm or at room temperature. Perfect for breakfast or brunch!
Chocolate Chip Scones
A few months ago I popped into a coffee shop and spotted the tastiest looking scones in the display window! They were loaded with GIANT pecan pieces and lots of gooey chocolate chips. I didn’t buy one because I had literally just finished lunch! But I did make a note in my phone reminding me to buy pecans so I could recreate them for us at home. I finally perfected the recipe last week and I honestly couldn’t be happier! They’re flaky yet tender, lightly flavored with cinnamon and vanilla, and loaded with pecans and chocolate.
How to make Chocolate Chip Scones
Ingredients
- flour: start with 2 and 2/3 cups of flour, then add more if needed.
- salt: enhances the other flavors.
- baking powder: gives the scones lift.
- brown sugar: I love using brown sugar because it makes the scones a little softer and more flavorful, but granulated sugar may be used instead.
- cinnamon: adds a nice but subtle cinnamon spice flavor!
- unsalted butter: butter adds flavor, but also makes the scones flaky and fluffy. make sure your butter is COLD! Cold butter is essential to making flaky scones.
- eggs: add flavor and create structure for the scone dough.
- heavy cream: adds flavor and moisture.
- vanilla extract: adds sweetness and enhances the other flavors.
- chocolate: I use chocolate chips, but feel free to use chopped chocolate.
- and pecans: you can finely chop all of the pecans or use a combination of chopped and whole.
You may also want to grab some confectioners sugar for dusting the scones! This is optional, but suggested if you’d like a sweeter scone. It also makes a very pretty presentation!
How to Assemble Scone Dough
- In a large bowl combine the flour, cinnamon, brown sugar, baking powder, and salt.
- Add the lumps of butter to the flour mixture and work the butter in the dough until it resembles a coarse meal.
- In a glass measuring cup add the egg, egg yolk, heavy cream, and vanilla extract. Mix until well combined, then add this liquid mixture to the dry ingredients. Add in the chocolate chips and pecans. Stir until the ingredients are combined and the chocolate chips and pecans are well distributed. The mixture will look shaggy, but don’t fret! It will come together after a few kneads.
How to Shape the Dough
- Dump the scone mixture out onto a lightly floured surface and knead the dough a few times. If it’s too sticky to work with, lightly flour your hands. Then form the dough into a disc and cut it into wedges.
- Refrigerate for 15 minutes, or overnight! Briefly chilling the dough helps avoid them spreading too much in the oven.
- Bake in preheated oven for 20 minutes, or until the tops are lightly browned and the scones are fully baked.
How to Store Scones
These Chocolate Pecan Scones are best eaten the same day they are baked! But if you’d like to make them last an extra day or so, try this trick:
- Line the bottom of a storage container with a paper towel. Place the fully cooled scones on top of the paper towel, in a single layer. Then add an airtight lid.
- When you’re ready to eat them, preheat the oven to 400 degrees and warm for a few minutes.
How to Freeze Scones
Did you know you can freeze scones? Because you can! Scones freeze great for up to 2 months!
To freeze unbaked scone dough: Place the wedges of dough on a plate and freeze until solid, about 2 hours. Once frozen, layer the wedges in a freezer bag and place in the freezer for up to 2 months.
To bake from frozen: simply bake as directed, but add about 3 minutes onto the bake time.
More Scone Recipes
AND IF YOU TRY THIS RECIPE FOR CHOCOLATE PECAN SCONES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
Chocolate Pecan Scones
Ingredients
- 2 and 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 12 ounce bag chocolate chips
- 1 cup pecans, chopped
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons confectioners' sugar, for sprinkling
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine flour, salt, baking powder, brown sugar and cinnamon; mix well to combine.
- Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
- In a glass measuring cup whisk together the egg, cream, and vanilla. Add the liquid mixture to the flour mixture. Add in the chocolate chips and pecans. Use a fork to stir everything together until just moistened. Don't worry if the dough looks shaggy!
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
- Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
- Lightly brush each scone with the egg wash.
- Bake for 18 to 20 minutes, or until light golden brown.
- Allow scones to cool for 10 minutes on the baking sheet. Sprinkle with confectioners' sugar before serving!
These were terrific! Really flaky and easy to make/ whole family ; loved them,
These were simple to make and delicious! We loved how they weren’t too sweet; perfect sweetness with the chocolate chips.
Hi, Apart from the Butter, everything else is room temperature right?
particularly asking about the egg, the whipped cream and chocolate chips!!
For the Chocolate Pecan Scones, have you tried with semi-sweet chocolate chips?
I made the Chocolate Pecan Scones and they are delicious. However, they crumble when I form them into the 8-inch circle and cut into 8 pieces. Am I doing something wrong? How can I get them to stay tougher better?
Try chilling the dough. After i knead my dough I’ll shape it into the disc then wrap in plastic wrap and chill for about 30min to and hour then cut into pieces and bake.
I really like scones, but I never made them because I always thought they would be very difficult. However, last night I gave it a go with this recipe. The scones turned out great and were very easy to make. I didn’t have pecans, so I used walnuts instead.
Great recipe! I had to increase baking time by about 5 minutes, and add a bit more of the heavy cream in order for the dough to come together. They turned out perfectly. Flaky and very flavorful. The cinnamon was a great addition to this recipe, and I will definitely be making these again.
I agree with all your suggestions. Delicious scones!!
So easy! Subbed nutmeg for cinnamon, baked 20 in a scone pan…and perfection! Didn’t need to chill before baking because of the pan. I didn’t have a full bag of chocolate chips so maybe used 2/3 of the bag but still had enough chocolate. Great recipe!
Hi, could you tell me what brand of chocolate chips you used? They looks like bigger chunks than regular chocolate chips?
Yum I will be making these for Brunch in the morning! This sounds like an easy fun recipe. Thank you! I’ll let you know how the turn out.
I definitely want to try this. Can I omit the egg or substitute it?
Any suggestions please.
These were absolutely perfect! Taste, texture totally on point.
I’ve made about4 batches in 3 weeks!!!lol
Just made these today and oh my word they were delicious! Love this hint of cinnamon. My husband who really doesn’t care for chocolate absolutely loved them
Such a simple recipe
Hello
Do you have the macro nutrients of this recipe ? Calories, fat, carbs, sugars?
hi! can I use yeast instead of baking powder?
Hi Lourdes! I have never tried this so I cannot say. If you try, let us know how it turns out!
Made these for the office breakfast. Very easy and loved the ability to make the night before and bake in the morning. Left off the pecans due to allergies and were still delicious.
These were so easy to make and absolutely delicious! Thank you for the amazing recipe! Can the dough be frozen? I would like to make half at a time. ☺️
Hi! These look awesome!
Just one question! the description at the beginning mentions “egg and egg yolk” but in the recipe part only says “one egg” and “add the egg”
Yum! Only change I made was to reduce the chocolate to 8 oz. Delicious – thank you!
Fantastic! I have tried 3 other recipes & like this one the best. The crumb on this scone couldn’t be any more tender, moist & buttery than it is…& the flavor is great which I think is due, in part, to using brown sugar instead of white along with the inclusion of vanilla extract. (I didn’t include cinnamon & used 1-1/2 C of chips vs 2 C. I chillped the wedged dough in the fridge for 30 minutes, as suggested, before brushing with egg wash & putting in the oven.)
Fantastic! I have tried 3 other recipes & like this one the best. The crumb on this scone couldn’t be any more tender, moist & buttery than it is…& the flavor is great which I think is due, in part, to using brown sugar instead of white along with the inclusion of vanilla extract. (I didn’t include cinnamon & used 1-1/2 C of chips vs 2 C. I chilled the wedged dough in the fridge for 30 minutes, as suggested, before brushing with egg wash & putting) THANKS!
These were very good! I froze the butter and grated it. I also collected the 70% dark chocolate I received for Christmas and used it (chopped) instead of chocolate chips. Now to freeze tithe leftovers before I eat them all today!
First time making scones. Perfect. Can this recipe be used as a base for other additives? Or would other ingredients change the quantity of base ingredients? Thank you
I’m thrilled your first scone attempt was a success! Yay! You can definitely use this as a base recipe, feel free to add other nuts, varieties of chocolates, or even some fruit. Just be sure not too add too much as it will overwhelm the base.