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Pecan Chocolate Scones:
Preheat your
oven to 400 degrees F (200 degrees C). Line a baking sheet with
parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut
the butter into small pieces and blend into the flour mixture with a
pastry blender or two knives. The mixture should look like coarse crumbs. Stir in
the chopped nuts and chocolate chips.
In a small
measuring cup combine the buttermilk with the maple syrup and then add to the
flour mixture, stirring just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and
knead the
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). You will have 8 scones altogether.
Place the scones on the baking sheet. Brush the tops of the scones with
cream.
Bake
for about 18 - 20 minutes
or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Best
eaten the day they are made but can be covered and stored at room temperature for a few days. Can also be
frozen.
Makes 8
scones.
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