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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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
https://youtu.be/Ad7SgKf2MNA
4 tsp of salt seems like a lot to me even with it being kosher salt.
Rachel martin
I need to cut this recipe in half and then in half again. That's a lot of scones.
Love her recipe, but instead of 4 teaspoon of salt y did 11/2 and turnout really good!
I did blueberry pecan scone a little salty, I guess is to much salt
I'm so going to try to make this they look so so good.
Dearest Ina, this recipe alone encouraged me to keep my stand mixer right out on the counter…style be damned! I make scones every week now and gift them. I wasted so much expensive ingredients trying to make scones and then found this recipe of yours and it was a game changer for me. I use this same recipe, alternating the add-ins and they always come out divine! No more hockey pucks 🎉
I can’t thank you enough Ina for sharing your art in such a pragmatic, unfussy manner. You really have been able to teach me and so many others how to do cooking and baking like a pro. My grandma would be so proud! ❤
Normally love Ina Garten's recipes. Just made these scones this morning, and since I did read the comments first, I put in 1 tsp. less of salt. Still came out way to salty, and not very sweet,despite all the chopped chocolate. Usually share my first time recipes with a friend, but these are way to salty to share.
Your ingredients are just exceptional and yummy ❤ yummy 🎉
Just to be sure – a cup of heavy cream is 240 ml? Im so confused 😂
4 TEASPOONS OF SALT
Takes to long to get to the point.
OH MY GOD! Those Chocolate Pecan Scones look heavenly, Ina. I’ll have to get my stand mixer out to make these scones.
Hey can you do sugar free dessert
Get into my mouth!!!!!!
I wish one day that I would like to meet Ina
2 tablespoons of baking powder, and 4 teaspoons of salt?!!! You've got to be kidding!!! They would taste horribly salty if you put that much in… noooo!!!😱 You don't need that much baking powder to get light fluffy scones or anywhere near that much salt for seasoning.
Well done assimilated matter cake.flavor become good.
I tried making these and they turned out great, but I missed a bit of sweetness. Next time I'll use milk chocolate.
Nope, nope, nope. Check out Mary Berry's video (here on YouTube) from 40 years ago to see the correct method and much better recipe than this abomination.
Dear Ina, in my opinion this recipe has too much salt. 🤔🧂However, I usually love your recipes. Thank you very much for your beautiful work. 🤗❤️
These are American version scones.. Not the real deal.
Orange cranberry bread recipe
Little bit of sugar on the top?!!!
Divine! The neighbors are thrilled with their scone "deliveries" – and we love them too!
What can you eat these with? I don't think the jam and cream will work on these ones.
"I didn't say they were low-calorie, I just said they were delicious"
– Ina Garten. March 2020
I'm so frustrated..I followed your recipe on your video step by step..watching it as I baked and the dough stayed very wet and melted into cookies as they baked. I followed along exactly but the dough did not pop out of the mixing bowl as it was too wet. I did use cold butter etc. and have the same mixer as yours. HELP!!
Love 💕 Ina and how she makes everything look so easy! Always creative and unique food with simple and easy to follow presentations. Bless you dear Ina! Another winner!