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

     Title: Ina Garten's Chocolate Pecan Scones
Categories: Breads, Chocolate, Nuts, Dairy
     Yield: 16 Scones

     8 oz Bittersweet chocolate;
          - coarse chopped
     1 c  Pecans; chopped
     4 c  A-P flour; +3 tb, divided,
          - more for dusting
     2 tb Baking powder
     4 ts Diamond kosher salt *
     2 tb Granulated sugar
 1 1/2 c  Unsalted butter; cold,
          - in 1/2" pieces
     1 c  Heavy cream; cold
     4 xl Eggs; lightly whisked
          Egg Wash:
     1 xl Egg; beaten with:
     2 tb Water or cream

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

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

 Set the oven @ 400 F/205 C. Line two baking sheets with parchment
 paper.

 Stir together the chopped chocolate, pecans and 3 tb 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.

 Recipe by Ina Garten

 Presented by Nancy Mock

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

 Uncle Dirty Dave's Archives

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