Description
These sweet scones from Kim Boyce make it perfectly acceptable to eat chocolate for breakfast.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350 degrees.
- To make pecans: In a small bowl, toss the pecans in the vegetable oil and salt.
- Spread the nuts on a small baking sheet and toast until lightly browned, about 5 minutes.
- 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.
- 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.
- Using your hands, blend in the butter until it is reduced to the size of peas.
- In a medium bowl, whisk together the cream, egg and orange zest.
- Add to the flour mixture and blend with a rubber spatula until just combined.
- 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.
- Using a rolling pin, shape the dough into an approximately 10-by-13-inch rectangle about 1/2 inch thick.
- To make filling: Spread the marmalade evenly over the dough.
- In a small bowl, mix the chocolate, remaining 1/4 cup ground pecans and brown sugar together. Sprinkle the mixture evenly over the dough.
- 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.
- Carefully transfer the pieces to two buttered baking sheets. Bake the scones until golden brown, about 30 minutes.