Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones
Ingredients
3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash
Directions
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.
Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.
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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
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Easy Blueberry Scones Recipe | Beyond Delicious!
Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.
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How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
For more information on the Jamie Oliver bakeware featured in this video click here:
Links from the video:
Basic Bread |
Chocolate Cake |
Lemon Sponge |
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