White Chocolate Pecan Scones

Submitted by Annacia

"This is a recipe that I played with for awhile. I lowered the salt for myself so you might want a bit more. The pecans are nicer if you toast them in the heated oven for a few mins before useing them but it's not required."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 cups all-purpose flour
• 1⁄3 cup sugar
• 2 teaspoons baking powder
• 1⁄3 teaspoon salt
• 1⁄4 cup butter
• 1⁄2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 6 ounces white chocolate (good quality, such as Lindt, cut into chunks)
• 3⁄4 cup chopped pecans (leave large chunks)

directions

1. Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
2. Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
3. In a small bowl, stir together the milk, egg, and vanilla.
4. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
5. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
6. Cut into wedges, squares or whatever you like
7. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

Reviews

[Lalaloula]

These are really good! They are soft on the inside with a lovely crunch to the crust and the taste is mmmm moreish! :)<br/>The nutty pecan flavour goes great with the sweetness from the white chocolate. A very decadent scone, that is best for your tea or coffee break.<br/>I made half the recipe and used 3/4 c spelt flour and 1/4 c whole spelt flour, which worked out nicely. Next time I might reduce the sugar to 1 tbs or so, cause I found the white chocolate added enough sweetness.<br/>All in all another wonderful recipe by her majesty the Queen of Scones. :)<br/>THANK YOU SO MUCH for sharing this with us, Annacia!<br/>Made and reviewed for Veggie Swap #25 August 2010.

 

[CookingONTheSide]

These are delicious! Very light, a little bit sweet but not too much and full of flavor. I used Lindt white chocolate and pecans. They were very easy and I can't wait to have another one tomorrow morning with my coffee.

 

[AbsurdBookNerd]

Excellent! Oh so sweet and light. I used white chocolate chips & walnuts because that is what I had on hand. The kids gobbled them up!

 

[Chilicat]

Wonderful scones as usual, Annacia! I got lazy (yes, again!) and used white chocolate chips instead of chunking up a slab. I don't like the way the chips react to the oven temps, so I'll probably bite the bullet and cut up a bar in the future. The scones themselves, however, were absolutely delicious! The dough handled very well and wasn't sticky at all, and the scones puffed up beautifully like little pillows. You really have the BEST scone recipes!

 

[So Cal Gal]

These are incredible--wonderful taste and texture!!! My husband and I both loved them (actually my husband was lucky he got any of them, because I wanted to eat them all myself!). I did sub 1 1/2 cups of whole wheat pastry flour, plus 1/2 cup of oat flour for the AP flour, brown sugar for the sugar, and half white and half dark chocolate for the white chocolate (I didn't have any AP flour, white sugar, or enough white chocolate)--and they still turned out great! A ten star recipe! Thanks Annacia!!!