Chocolate pecan scones

Chocolate pecan scones

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Make ordinary scones extra special with chocolate and pecans.

The ingredient of Chocolate pecan scones

  1. Plain flour, for dusting
  2. 2 1/2 cups self-raising flour
  3. 80g butter, cubed
  4. 1-1 1/4 cups milk
  5. 1/2 cup cocoa powder
  6. 1/4 cup icing sugar
  7. 150g dark chocolate, finely chopped
  8. 1/2 cup pecan nuts, roughly chopped
  9. 50g dark chocolate, chopped
  10. 1/4 cup thickened cream
  11. 1/4 cup chopped pecans

The instruction how to make Chocolate pecan scones

  1. Line 2 baking trays with baking paper. Preheat oven to 200u00b0C. Lightly dust a flat baking tray with plain flour.
  2. Sift self-raising flour into a large bowl. Stir in cocoa and icing sugar.
  3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  4. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (dont knead dough too much or scones will be tough).
  5. Roll dough out between 2 sheets of baking paper to form a 28cm x 35cm rectangle. Sprinkle chocolate and pecans over dough, leaving a 1cm-wide strip along 1 long side. Starting from 1 long side, roll up like a Swiss roll. Cut into 14 x 2.5cm-thick rounds (take care not to squash roll).
  6. Place 1 scroll onto centre of each tray. Form a ring of 6 scrolls around each centre scroll. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until cooked through. Cool for 5 minutes on trays.
  7. Make topping: Place chocolate and cream into a small saucepan over low heat. Heat, stirring, for 4 minutes or until melted and smooth. Drizzle over scones. Sprinkle with pecans. Serve warm.

Nutritions of Chocolate pecan scones

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