Chocolate pecan scones from Cook Like a Pro: Recipes and Tips for Home Cooks (page 252) by Ina Garten

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Notes about this recipe

  • vegwithtastebuds on July 13, 2025

    While moist and rich in the end, the recipe is overly fussy. I will grate frozen butter and mix by hand rather than dragging out the stand mixer next time. Used 2 and a half large eggs for the half recipe and the last half egg for the egg wash. 1/2 recipe made 8 nice sized scones. Will double the sugar next time. Topping with turbinado rather than white sugar was a good call

  • Lepa on February 23, 2020

    I hadn't had coffee when I was making these and I made so many errors- I forgot to add the egg, then I tried to knead the dry mixture and added more cream because it wasn't coming together. Finally my husband asked where the egg was so I added those and kneaded some more but realized I had forgotten to add the chocolate and had to knead some more. Despite all these errors, these scones were lovely. They were light and had a great texture. This may be the most forgiving scone recipe I have ever seen! I highly recommend them if you like chocolate scones. That said, everyone in my family told me they prefer other fruit or spice scones that are good with cream and jam so I probably won't make these again.

  • Kinhawaii on January 02, 2020

    I agree with anya_sf, these are very rich & dessert like. But we did love them that way. I took anya_sf’s advice & brushed on extra cream instead of breaking open another egg. I used cream & made just half a recipe with regular eggs. I will make these again, just half a recipe unless I am feeding a crowd, & cut them smaller because they are so rich.

  • anya_sf on October 12, 2019

    I just made 1/4 of the dough to yield 3 large scones, cutting them into rectangles to avoid scraps. They baked in 25 minutes. I used buttermilk instead of cream in the dough since there was already so much butter, but I brushed the tops with cream instead of egg wash (it works just as well for browning). I shaped them the night before baking and chilled them overnight. With 72% bittersweet chocolate, the scones were barely sweet, but were very rich, sort of like pain au chocolat. That's not my favorite, so I probably won't make them again, but would recommend them if you like that sort of thing.

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