Subj : Ina Garten Top 10 - 09
To   : All
From : Dave Drum
Date : Tue Jan 14 2025 05:01 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ina Garten's Chocolate Pecan Scones
Categories: Breads, Chocolate, Nuts, Dairy
     Yield: 18 servings

     8 oz Coarse chopped bittersweet
          - chocolate
     1 c  Chopped pecans
     3 tb + 4 c  A-P flour; divided,
          - more for dusting
     2 tb Baking powder
     4 ts Diamond kosher salt *
     2 tb Granulated sugar
 1 1/2 c  Cold, unsalted butter, in
          - 1/2" pieces
     1 c  Cold heavy cream
     4    Extra large eggs; lightly
          - whisked
     1    Extra large egg; beaten w/2
          - tb water or cream, for the
          - egg wash

 * If you're using Morton kosher or table salt, you have
 two options: use a kitchen scale to weigh out 12 grams
 of salt. Or, reduce the amount as follows:

 Morton kosher salt: 2-1/2 teaspoons
 Table salt: 2 teaspoons

 Set the oven @ 400oF/205oC. Line two baking sheets with
 parchment paper.

 Stir together the chopped chocolate, pecans and 3
 tablespoons of flour in a medium bowl. Hold this aside.

 Mix together the baking powder, salt, sugar and 4 cups
 of flour in the bowl of a stand mixer. Add in the cubes
 of butter; run the mixer on low speed until the butter
 is processed into pea-sized pieces.

 Add the cream to the beaten eggs and stir to combine
 them. Pour the cream-egg mixture into the mixer bowl,
 and run it on low speed to blend it with the butter
 mixture, just until they come together. Stir in the
 chocolate-nut mixture. (The dough will be very sticky.)

 Turn the dough out onto a floured work surface, and
 sprinkle more flour over the dough. Use your hands to
 knead the dough a few times so the nuts and chocolate
 are evenly distributed. If possible, wrap and
 refrigerate the dough for 30 minutes before rolling.

 Flour a rolling pin and roll out the dough to 3/4" to 1"
 thick. (Pieces of butter will be visible in the
 dough-that's OK.) Use a 3" round cutter to cut scones
 from the dough; place them on the lined baking sheet.
 Reroll the scraps; cut out more scones.

 Brush the tops with egg wash. You can also add a
 sprinkle of sugar if you'd like.

 Place the pans in the oven and bake for about 20
 minutes, rotating the pans halfway through the baking
 time. The scones should be puffed and lightly browned on
 the tops. Serve the scones while they're still warm or
 at room temperature.

 Ina Garten Recipe

 Presented by Nancy Mock

 Makes: 16 - 20 scones.

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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