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
Scale
- 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
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) orange marmalade
- 1/2 cup (120 ml) dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, toss the pecans with vegetable oil and 1/4 tsp kosher salt. Spread them on a small baking sheet and toast in the oven until lightly browned, about 5 minutes. Let cool, then chop coarsely.
- In a large bowl, whisk together the all-purpose flour, rye flour, dark brown sugar, granulated sugar, baking powder, baking soda, and 1/2 tsp kosher salt.
- Add the cold butter pieces to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped pecans, orange marmalade, and chopped dark chocolate.
- Pour in the buttermilk and gently mix until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 10 wedges and place on the prepared baking sheet.
- 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