Cereal and penut butter sandwich becomes boring when there is a house full of people, especially for kids when they come home for holidays. My daughter brought a bunch of recipes when she came home for Thanksgiving last week. We had a nice time bonding over baking. We had long chats about her college and her future. We made chololate pecan scones for breakfast one day over the weekend using Ina Graten's recipe from Bon Apetit.
Ingredients:
8 oz. coarsely chopped bittersweet chocolate(1 1/2 cups)
1 cup chopped pecans
3 Tbsp. plus 4 cups all purpose flour, divided
2 Tbsp. baking powder
4 Tbsp. salt
2 Tbsp. sugar, plus more fro sprinling
1 1/2 cups cold unsalted butter, cut into 1/2" pieces
1 cup cold heavy cream
4 large eggs, lightly beaten
1 egg, beaten with 2 Tbsp. water or cream
Method:
1. Preheat oven to 400*F. Line 2 sheet pans with parchment paper.
2. Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.
3. Using a stand mixer fitted with paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.
4. Pour cream in a glass bowl, add eggs, and whisk until combined. With mixer still onlow speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat until just combined (dough will be very sticky).
5. Turn dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until pecans are well distributed. Flour your hands and a rolling pin and roll dough 3/4"-1" thick. You will see lumps of butter in the dough. Cut dough with 3" cookie cutter. Place rounds on prepared pans. reroll scraps, cut out more rounds, place on prepared pans. Brush tops with egg wash and sprinkle with sugar. Bake scones, rotating pans top to bottom halfway through, until tops are lightly brouwned and insides are fully baked, about 20 minutes. Serve warm or at room temperature
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