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Ina Garten's Chocolate Pecan Scones

Ina Garten's Chocolate Pecan Scones

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“Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, 4 tsp. of Diamond Crystal kosher salt may sound like a lot but it makes all the difference. Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.”—Ina Garten, Cook Like a Pro


  • 8 oz. coarsely chopped bittersweet chocolate, such as Lindt (about 1½ cups)
  • 3 Tbsp. plus 4 cups all-purpose flour, divided, plus more for dusting
  • 2 Tbsp. sugar, plus more for sprinkling
  • 1½ cups (3 sticks) cold unsalted butter, cut into ½" pieces
  • 4 extra-large eggs, lightly beaten
  • 1 extra-large egg beaten with 2 Tbsp. water or cream (for egg wash)

Recipe Preparation

  • Arrange racks in top and bottom third of oven; preheat to 400°. Line 2 sheet pans with parchment paper.

  • Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.

  • Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.

  • Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).

  • Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.

  • Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.

Recipe by Ina Garten. Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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Carla and Ina Garten Make Chocolate-Pecan Scones

Reviews SectionThese were delicious! It’s kind of sad how many bad reviews there are because they used the wrong type of salt - you MUST USE DIAMOND CRYSTAL KOSHER SALT!!! The difference in concentration of saltiness varies on the type and brand of salt you use. For example, 4 tsp. of table salt are going to be MUCH saltier than 4tsp. of kosher or sea salt. Also, I used 3 bars (2 &1/2 cups) of 70% and 78% cacao Lindt chocolate instead of pecans because I wanted something really chocolatey. I would recommend putting a GOOD amount of sugar on top of the eggwash because the chocolate was so dark it needed some sweetness, plus there was hardly any sugar in the actual dough. I would 100000% make these again they were amazing and not too salty or buttery like others have said.They were okay, but not the best. Chop the pecans pretty small, otherwise they are just hot and a weird texture when you bite into a fresh scone.Much too salty, wish I would have halfed the amount of salt and added sugar as a replacement for some sweetness. I was expecting a sweeter scone but instead had a savory, over-salted biscuit.I havled this recipe and it came out perfectly! I added diamond crystal salt as directed and didn't find it too salty at all. I used extremely cold butter, cream, and eggs and there was no excessive butteriness or greasiness when they came out. I mixed Lindt 85% and 70% chocolate and sprinkled demerera sugar on top, the end result was a very balanced and delicately sweet.AnonymousWashington DC04/15/20This is my first time baking scones and I think I might've chosen the wrong recipe to start... I agree with the others about this recipe being 1. Too salty & 2. Too buttery! Will definitely try and bake other scones but I really wouldn't recommend this one. Sorry Ina, sorry BA, I really tried to make it work :( Had to whip up some more heavy cream + icing sugar to enjoy this scone (to balance the saltiness of it).zenaaqillaIndonesia04/12/20Waaaaay too salty. A lot of work to make scones that had to be thrown out from the overuse of the salt. I was suspicious but I always try a recipe once before correcting. Very disappointed.I followed the recipe exactly with the exception of using a different bittersweet chocolate brand. They turned out tasting like savory biscuits that had chocolate and pecans in them. I would not make this again. It wasn’t a disaster, but not what I was expecting.AnonymousSan Francisco, ca 01/04/20Instead of rolling these out and cutting, I scooped them with an ice cream scoop and then froze them on a cookie sheet. I placed the frozen scones into a Ziploc bag. On Christmas morning, I took out as many as I needed, place them on a cookie sheet and bake them. They were great. Next time I would add some orange zest.AnonymousKansas City12/31/19I baked this and they were great! I did read the comments and cut the salt portion in half and that totally turned out great! (the scones were not too sweet so I can totally see how they can turn really salty if you do not cut the salt portion in half) I added some powder sugar at the end to make them sweeter.Something I would suggest and I might try is adding some vanilla extract to the mixture to make them sweeter!Oh I really wanted to love this recipe. Unfortunately this recipe is not a recipe for scones. They fall somewhere between an scone and a biscuit as they have too much butter for a scone. They definitely are flaky but lack the density of a true scone.(Refer to the BA article on difference between scone and biscuit). They also have too much salt as others have remarked and not enough sugar. Half the butter and salt, double the sugar and use only yolks. I will be making chocolate pecan scones again, but using my own tried and true recipe.AnonymousCambridge, MA11/13/19Guys make sure you watch the video if you’re making the recipe! Ina clearly says “4 teaspoons of salt” not tablespoons! It must have been a clerical error in the transcribing of this recipe. With these adjustments it made a very very good scone!apaffPhoenixville, PA08/07/19When Ina says "trust me," I trust her. It was a mistake here. I used Morton's salt and it was too salty. I know--should have followed the salt type instructions exactly. But it was what I had. The scones' texture turned out amazing, though. I'd make them again, but half the salt and add more sugar, plus a little vanilla or almond extract.AnonymousBrooklyn, NY04/27/19Listened to the reviews and halved the salt which made it perfect. I also used this dough to make cheddar and chive scones and everyone loved them. My new go to scone recipe.After reading the comments here about the weight of Morton's (which I use) vs. Diamond, I cut the salt in half. Glad I did, because the salt level was perfect; any more, and the scone would've been inedible. I also tossed in an additional 1/2 tablespoon of sugar, which brought a nice balance to the salt and the snap of bittersweet chocolate. Lovely scone--rich, buttery, and flaky. I just think someone at Bon Appetit should officially address the salt issue.james9371Pasadena, CA01/06/19A reminder to anyone reading this recipe, or the comments, that it calls for Diamond Crystal salt - if you don’t have that brand, cut the salt in half.Diamond Crystal is gold standard kosher salt for a lot of reasons, including its big flakes. Those big flakes mean that if you weigh Diamond Crystal (which isn’t readily available where I am) beside Morton’s kosher (which is) Morton’s is *twice as heavy* and so *twice as salty*. Regular iodized table salt is even finer, heavier and thus, saltier.This is almost definitely why some people are complaining about the saltiness and others are not.My one problem with the recipe is I’ve never used a stand mixer to cut butter into dough,and I found it very hard to eyeball. Clumps of incorporated flour and dough appeared to be unbroken butter and I overmixed. Watch out or you’ll get dense scones, which, considering these are very lightly sweetened, make them unusable.erikharrisonWashington DC12/22/18Whoa, I basically just made Salt scones...These were so salty they were pretty much inedible. Maybe my kosher salt is more salty than whats used in the recipe? anyway I would Double the sugar, and use 1/3 of the salt.Not sure why Ina thought this much salt in the recipe was good... WAY too salty. They came out of the oven looking beautiful and the texture was spot on but the salt was overpowering. I'll try this recipe again but cut the salt in half and maybe add a little more sugar.Tasted like a baking powder biscuit with nuts and chocolate. My son only ate a few bites, very surprising. Wasn't a hit with husband either. Will be returning to my tried and true favorite recipe from the Fannie Farmer cookbook.I was so excited to make these..i hesitate when adding the salt but i always follow the recipe as it is written the first time i make something..the salt level is way off - even the people at work who look forward to all of my baked goods commented on it. I would probably cut the salt in half and add another tablespoon of sugar. I felt like i wasted so many good ingredients and will end up throwing them out. The good points were the texture was wonderful.MamiejoePittsburgh PA11/08/18BUT, they were soooo salty, to be almost inedible. I'm not sure if I would make these again, I used 60% cacao chocolate chips, and they didn't really melt.The salt level was spot on. Instead of using another egg for the wash, I saved some of the liquid (cream & eggs).One problem I had was some of the butter pooled out during baking. I used cold, not frozen butter and didn't let my dough rest before baking... is that why? Maybe my flour was too warm in comparison?McAuliflowerPortland, OR11/07/18Wow! I made this for a last minute gift and goofed a bit on keeping the butter chunks unincorporated and they were still heavenly! My only suggestion is making sure the pecan and chocolate is fully mixed, I got a couple extra chocolately scones and a couple plain scones.Absolutely scrumptious, delicious, and amazingly easy to make. The chocolate puddles are the best, but they are way too salty for me, actually so salty that the first bite made me gag. Sorry.I cut the salt in half and they were just PERFECT for me and my family.Thank you for another great recipe and video!TruffesdujourCalifornia11/04/18I LOVE scones and this is almost exactly how I make mine. Our family's favorite is Cinnamon scones with cinnamon chips or, cinnamon sugar in the middle.To the kvetcher about the fat content... Desert baked goods that are flavorful contain FAT. The flavor is in the fat. You can eat smaller amounts and lessen the amount consumed, or move on and find a recipe that is more to your liking. No need to be snarky about a proven recipe.AnonymousNorthern Maryland11/02/18Could it BE more fattening and unhealthy? Even for the occasional treat?

Watch the video: BRUNCH. Chorizo breakfast sandwich on homemade brioche buns + Ina Gartens chocolate pecan scones (June 2022).


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