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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
 
MMMMM

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