“IF YOU’RE AFRAID OF BUTTER, USE CREAM.” Julia Child
I’m not afraid of butter or cream! Which is a good thing since both ingredients are found in these light, chocolatey scones!
I belong to a group of bloggers who love to celebrate chocolate. Roxana, of Roxana’s Home Baking is the founder of The Chocolate Party. Once a month, Roxana gives us an ingredient to pair with chocolate and we get to do our thing with it. This month’s ingredient was pecans!
I am a huge fan of scones. I love them in all sizes, shapes and flavors. They are such a sweet, crumbly treat. These are made with chocolate, oatmeal and pecans. And yes…..butter and cream! Indulge yourself. After all, you deserve it!
One of my favorite ways to start out my day is with a delicious scone and a cup of coffee.
Usually, I am buying them from my neighborhood coffee shop. But they really are easy and quick to make at home.
Yields: 6-8 scones
Level of Difficulty: easier than you think!
CHOCOLATE, OATMEAL & PECAN SCONES:
- 1 3/4 cups of all purpose flour
- 1 cup of old fashioned rolled oats (NOT quick cooking)
- 1/4 of a cup of firmly packed light brown sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 8 Tablespoons ( 1 stick) of unsalted butter
- 6 ounces of bittersweet chocolate chunks
- 2/3 cup of coarsely chopped and toasted pecans
- 1/2 cup of heavy whipping cream
- extra cream and sprinkling sugar for garnishing
Position a rack in the middle of your oven and preheat it to 375°F. Line a baking sheet with parchment paper.
In the work bowl of your food processor, pulse together the flour, rolled oats, brown sugar, baking powder, baking soda and salt. Cut the chilled butter into small cubes and add them to the mix. Pulse for about 30 seconds. The butter should be cut into very small pieces and the texture will be sandy with little lumps from the butter. Add the chocolate chunks and the pecans and pulse just a few times more to combine.
While you continue to run the food processor, add the cream through the feed tube and continue to process the mix until the dough forms a ball.
Lightly flour your work surface and turn the dough out. Pat the dough out into a circle or rectangle about 3/4 of an inch high. You really can shape these any way you’d like. You could form the dough into a circle and cut into even wedges. You can use a square of circular biscuit cutter to cut them into shapes. If your cutters are not straight edge, as mine were not, the scones may not rise as high. (But they will still be delicious!)
Transfer the scones to a baking sheet, spacing about an inch apart. Brush the tops only, lightly, with a bit of cream and sprinkle with some sparkling sugar.
Bake for about 14-16 minutes, or until they are golden. Transfer them from the pans to a baking rack to cool. They may be served warm or at room temperature.
Scones can often get a bad rap for being tough and dry. But these are amazingly light and delicate. These will keep for about 5 days in an airtight container. But they are also good, reheated, in a 350°F oven for about 10 minutes.
Recipe adapted from Intensely Chocolate, Carole Bloom
Thanks Roxana, for another fun challenge! Check out what everyone did with chocolate and pecans this month! Better yet, want to participate?
How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
-add the linky code at the bottom of your post.