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+ servings

Dark Chocolate Chip Scones

Dough sweetened with light brown sugar and mixed with dark chocolate chips and toasted pecans, then topped with dark chocolate ganache and Swedish pearl sugar.
Servings 12 Medium-sized Scones or 6 large scones
Prep Time 15 minutes
Cook Time 12 minutes
Bake Time for Toasting the Pecans 5 minutes

Equipment

  • 1 Large baking sheet
  • Parchment paper
  • Pastry cutter* see notes below recipe

Ingredients

Scones:

  • 2 1/4 cups flour
  • 6 tablespoons light brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick butter (4 oz.) cold and cut into small 1/2-inch cube pieces
  • 3/4 heavy cream half and half, or milk (your choice)
  • 1 teaspoon vanilla extract
  • 1 cup *toasted pecan pieces instructions for toasting pecans in recipe below
  • 1 cup dark chocolate chips
  • 2 tbsp. Swedish pearl sugar

Dark Chocolate Ganache

  • 4 oz. dark chocolate chips or dark chocolate bar cut into small bits
  • 4 oz. heavy cream

Instructions

  • Preheat oven to 425⁰. Prepare a baking sheet with cooking spray or parchment paper.
  • In a large bowl, mix flour, brown sugar, baking powder, and salt. With a pastry cutter, or your fingertips, cut butter into flour mixture until well blended and butter is reduced to tiny pea-size pieces. Stir dark chocolate chips and toasted pecans into the flour mixture.
  • In a glass measuring cup mix cream and vanilla extract. With a large fork or spoon, stir cream into the flour-butter mixture. Blend well. (If you need a little more cream to form the dough into a ball, add just a tablespoon at a time.) Form into a ball, and on a floured cutting board, press the ball into a flat circle with your hands. The circle should be about 10-inches in diameter and roughly one-inch thick.
  • Using a long knife, cut the dough into 12 even triangles and place them on the prepared baking sheet. Or, if you prefer larger scones, cut the circle into 6 or 8 even triangles.
  • Place scones on prepared baking sheet.
  • Bake for approximately 10-12 minutes, or until tops begin to turn golden-brown. Remove from oven and cool completely.
  • *To toast the pecans, put them in the oven or toaster oven at about 325° F for approximately 5-7 minutes, or just until fragrant and beginning to look slightly browned. Be sure to set a timer and keep your eye on them, becasue the timing from perfect to burned is very short! I cannot tell you have many batches of nuts I have burned!!! You can buy a whole bag from Costco and toast them all at one time, while you have time to focus and then store them for later use. They are awesome in salads, topping soups, or eating all by themselves for snacking!

Make the Ganache

  • While the scones are baking, it's time to make the ganache. Heat the heavy cream in a glass bowl in the microwave for about 1 minute, or just enough to be hot, but not boiling. Remove from microwave.
  • Now, heat the chocolate chips in the microwave for about 30 seconds, just enough to warm them up and begin to melt.
  • Pour the hot cream over the heated chocolate and stir until well integrated. Cool to lukewarm before drizzling over the scones.
  • Using a pastry bag or a spoon, drizzle the ganache over the cooled scones. Immediately sprinkle the Swedish pearl sugar over the top of the ganache.
  • Eat right away, or if you plan to store them, allow the ganache to set up or refrigerate for about 20 minutes, before wrapping them up for storing. These store very well in both the freezer and the refrigerator. Just place them in an airtight container with a lid or in baggies. When you reheat the scones for serving, heat them in a low temperature oven, maybe 300 F for 10-15 minutes or until edges are crispy and scones are heated through.

Notes

This is the pastry cutter we love best. It has a great non-slip handle and it’s very comfortable to use. 
 
Course: Breads, Breakfast
Keyword: breakfast, breakfast scones, breakfast treats, dark chocolate chip scones, scone recipes, toasted pecans