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Pecan Chocolate Chip Scones with Vanilla Hazelnut Glaze Recipe

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4.3 from 2 reviews

Delight in these flaky, buttery Pecan Chocolate Chip Scones, perfectly baked to golden brown and topped with a smooth vanilla glaze. Combining the nutty crunch of pecans with rich semi-sweet chocolate chips, these scones are an ideal treat for breakfast or afternoon tea.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¼ cup packed brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup cold butter (cubed or grated)
  • 1 large egg (room temperature)
  • ½ cup buttermilk
  • 1½ teaspoon vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans (coarsely chopped)

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla paste
  • 2 tablespoons Hazelnut creamer (or milk)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt until well combined.
  3. Cut in Butter: Add the cold cubed or grated butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the room temperature egg, buttermilk, and vanilla extract until evenly blended.
  5. Form Dough: Pour the wet mixture into the dry ingredients. Stir gently just until the dough is moistened; avoid overmixing to keep scones tender.
  6. Add Chocolate Chips and Pecans: Fold in the semi-sweet chocolate chips and coarsely chopped pecans evenly throughout the dough.
  7. Shape and Cut Dough: Transfer dough to a lightly floured surface. Gently knead the dough 8 times to bring it together. Pat it into a 6-inch diameter disc. Use a sharp knife to cut the disc into 8 equal wedges and place them spaced evenly on the prepared baking sheet.
  8. Bake: Bake in the preheated oven for 15–20 minutes or until the scones are golden brown on top and firm to the touch.
  9. Cool: Remove the scones from the oven and place them on a cooling rack. Let cool for 5 minutes to set before glazing.
  10. Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla paste, and hazelnut creamer (or milk) until smooth and pourable.
  11. Glaze and Serve: Drizzle the glaze generously over the warm scones. Allow the glaze to set for 5 minutes before serving. Enjoy warm.

Notes

  • Use cold butter to ensure flaky, tender scones.
  • Do not overmix the dough to avoid tough scones.
  • You can substitute the hazelnut creamer with regular milk if preferred.
  • For a dairy-free version, use a plant-based butter, dairy-free milk, and a suitable creamer alternative.
  • Store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
  • Reheat scones briefly in the oven or microwave before serving to restore freshness.

Find it online: https://marthatasty.com/pecan-chocolate-chip-scones-with-vanilla-hazelnut-glaze-recipe/