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   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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