Chocolate Pecan Scones
2 & 2/3 cups all-purpose flour
1/2 tsp salt
3 tsp baking powder
1/2 cup light brown sugar, packed
1 tsp ground cinnamon
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
3/4 cup heavy cream
1 tsp vanilla extract
12 oz bag chocolate chips
1 cup Dickey Farms pecans, chopped
For egg wash:
1 large egg, beaten
1 tsp milk or water
2 tbsp confectioners' sugar, for sprinkling
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine flour, salt, baking powder, brown sugar and cinnamon; mix well to combine.
Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
In a glass measuring cup whisk together the egg, cream, and vanilla. Add the liquid mixture to the flour mixture. Add in the chocolate chips and pecans. Use a fork to stir everything together until just moistened.
Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc.
Cut the disc into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash.
Bake for 18 to 20 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. Sprinkle with confectioners' sugar before serving!