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Chocolate Orange Pecan Scones

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  • Author: Adapted from Kim Boyce
  • Yield: 10 1x


These sweet scones from Kim Boyce make it perfectly acceptable to eat chocolate for breakfast.


  • 3/4 cup pecans
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups light rye flour, such as Bob’s Red Mill
  • 1/3 cup firmly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, cut into 1/4-inch pieces (1 stick)
  • 1 cup whipping cream
  • 1 egg
  • Grated zest of 1 medium orange
  • 1/2 cup plus 2 tablespoons orange marmalade
  • 5 ounces dark chocolate, roughly chopped
  • 2 tablespoons firmly packed dark brown sugar


  1. Preheat the oven to 350 degrees.
  2. To make pecans: In a small bowl, toss the pecans in the vegetable oil and salt.
  3. Spread the nuts on a small baking sheet and toast until lightly browned, about 5 minutes.
  4. Cool the nuts, then pulse in the bowl of a food processor fitted with a steel blade until finely ground. (Do not overwork the pecans or they will become oily and pastelike.) Set aside.
  5. To make scones: In a large bowl, combine the all-purpose flour, rye flour, brown sugar, granulated sugar, baking powder and salt. Stir in 1/2 cup of the ground pecans.
  6. Using your hands, blend in the butter until it is reduced to the size of peas.
  7. In a medium bowl, whisk together the cream, egg and orange zest.
  8. Add to the flour mixture and blend with a rubber spatula until just combined.
  9. Turn the dough out onto a clean, lightly floured work surface. Press the dough together, folding it two times and flattening it to about a 1-inch thickness each time.
  10. Using a rolling pin, shape the dough into an approximately 10-by-13-inch rectangle about 1/2 inch thick.
  11. To make filling: Spread the marmalade evenly over the dough.
  12. In a small bowl, mix the chocolate, remaining 1/4 cup ground pecans and brown sugar together. Sprinkle the mixture evenly over the dough.
  13. Roll the long edge of the dough up, tucking the dough under itself as you roll to form a neat log. Using a sharp knife, cut the dough into 10 pieces.
  14. Carefully transfer the pieces to two buttered baking sheets. Bake the scones until golden brown, about 30 minutes.
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