Chocolate Chip Pecan Buttermilk Scones
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These Chocolate Chip Pecan Buttermilk Scones are so tasty, warm and fresh from the oven. The hint of cinnamon in the air, the mini chocolate chips inside all melted but still holding their shape and the wheat dough. Ahhhh, the perfect morning scone to greet the day with a cup of coffee or tea.
Who doesn’t love chocolate? I added pecans for a little textured crunch, too. Their nuttiness adds a delicious flavor to these scones. But the best part for me is the addition of the buttermilk. I love that added tangy touch the acid brings in and the mixture of both white and wheat flours makes this scone one hearty snack.
This recipe needs a 375°F oven so get that started. Next combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk and set aside. Then combine both flours, baking powder, kosher salt, in a large bowl with a whisk. With a pastry blender cut in the chilled butter until the mixture resembles coarse meal. Fold in mini chocolate chips and chopped pecans. Add milk mixture, stirring just until moist.
I love this new find I grabbed the other day. It’s a silicone pastry mat with measurements, circular dimensions, temperatures, weights etc. All right there on the mat. Easy to use and I’ve found it to be quite useful. Especially if your hands are all sticky our gooped up and you need to measure.
This way you center your dough to start and roll, knead or press away. Look down and see where you are at and Voila! C’est Magnifique! Clean up is a cinch, too.
So, place the dough onto a floured surface and knead lightly four times with floured hands. Don’t overwork the dough. Form the dough into an 9-inch circle, about 3/4″ thick. When I was done I placed the baking sheet on top and flipped the entire thing over.
With a knife, cut dough into 8-12 wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with cinnamon and sugar.
Bake until golden, about 18 minutes. Remove from the oven and set aside to cool.
Watch everyone wake up and slumber into the kitchen searching out where the incredible aroma from the cinnamon and chocolate is coming from. Serve warm.
This is great fresh with coffee or tea in the morning, or in the afternoon even as a snack.
Chocolate Chip Pecan Buttermilk Scones
Ingredients
- 3/4 cup cold buttermilk
- 1/4 cup brown sugar
- 3 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp chilled butter cut into small pieces
- 1/2 cup mini chocolate chips
- 1/4 cup pecans chopped
- 1 large egg white lightly beaten
- 1 1/2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F.
- Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk.
- Combine both flours, baking powder, kosher salt, in a large bowl with a whisk. With a pastry blender cut in the chilled butter until the mixture resembles coarse meal.
- Fold in mini chocolate chips and chopped pecans. Add milk mixture, stirring just until moist.
- Place the dough onto a floured surface and knead lightly four times with floured hands. Don't overwork the dough. Form the dough into an 9-inch circle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4" thick.
- With a knife, cut dough into 8-12 wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with cinnamon and sugar.
- Bake until golden, about 18 minutes. Serve warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
While I feel scones are kind of heavy for breakfast , but I dono why I always pinned scones recipes.These looks so good Kevin! I tried some scones recipes they were really good, but some had doughy texture, how can I make it more dry or you know flaky?
Give these a try and let me know what you think. I believe them to be soft and not crumbly and dry. The cranberry ones are excellent too!
These scones sure are beautiful, the chocolate chips, pecans and vanilla was delicious. I didn’t think they were sweet enough though, I added 1/3 cup brown sugar. I would make these again using white sugar probably 1/2 cup and a stick of butter. Thanks so much for the recipe!
So glad you enjoyed them Crissy