Description
These nutty scones are swirled with dark chocolate and orange marmalade, offering a delightful combination of flavors perfect for breakfast or a snack.
Ingredients
Units
- 3/4 cup (180 ml) pecans
- 1 tsp vegetable oil
- 1/4 tsp kosher salt
- 1 1/2 cups (360 ml) all-purpose flour
- 1 1/2 cups (360 ml) light rye flour, such as Bob's Red Mill
- 1/3 cup (80 ml) firmly packed dark brown sugar
- 1/4 cup (60 ml) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- 1 cup (240 ml) whipping cream
- 1 egg
- Grated zest of 1 medium orange
- 1/2 cup (120 ml) plus 2 tbsp orange marmalade
- 5 ounces dark chocolate, roughly chopped
- 2 tbsp firmly packed dark brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, toss the pecans with the vegetable oil and 1/4 tsp kosher salt. Spread them on a small baking sheet and toast until lightly browned, about 5 minutes. Let cool, then pulse in a food processor until finely ground (do not overwork, or the pecans will turn oily and pastelike). Set aside.
- In a large bowl, whisk together the all-purpose flour, rye flour, dark brown sugar, granulated sugar, baking powder, and kosher salt. Stir in 1/2 cup of the ground pecans.
- Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs (pea-sized pieces).
- In a medium bowl, whisk together the whipping cream, egg, and orange zest.
- Add the cream mixture to the flour mixture and stir with a rubber spatula until just combined.
- Turn the dough out onto a lightly floured surface. Press the dough together, folding it over on itself two times and flattening it to about 1 inch thick each time, then roll it into a 10-by-13-inch rectangle about 1/2 inch thick.
- Spread the marmalade evenly over the dough.
- In a small bowl, mix the chopped chocolate, the remaining 1/4 cup ground pecans, and the brown sugar. Sprinkle the mixture evenly over the marmalade.
- Starting from a long edge, roll the dough up into a neat log, tucking it under itself as you go. Using a sharp knife, cut the log into 10 pieces.
- Carefully transfer the pieces to parchment-lined baking sheets, spacing them a couple of inches apart (use two sheets if needed).
- Bake for 25-30 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before serving.
Notes
- These scones are versatile and can be enjoyed at any time of the day.
- Store them in an airtight container for up to 3 days.
- For a twist, try using different nuts or adding a pinch of cinnamon for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14
- Sodium: 250
- Fat: 16
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
- Cholesterol: 30