Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network

Ina says she has a thing about scones. When they're good, they're light and flaky and FULL of flavor! Her Chocolate Pecan Scones are just that!

The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Chocolate Pecan Scones
RECIPE COURTESY OF INA GARTEN
Yield: makes 14 to 16 large scones

Ingredients

3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Directions

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.

In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.

Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

Cook’s Note
Pro tip: Cold bits of butter in the dough ensure flaky scones. When the heat hits the bits of butter, the water in the butter turns to steam and makes the dough rise.

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Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network

[speeddemon]

"I didn't say they were low-calorie, I just said they were delicious"
- Ina Garten. March 2020

[teresaobrien]

I watched you make these on BA with Carla; loved that episode. You are so genuine & engaging. I loved seeing you in that format, fun & natural. 💕

[BethyKable]

Love 💕 Ina and how she makes everything look so easy! Always creative and unique food with simple and easy to follow presentations. Bless you dear Ina! Another winner!

[aliibrahim]

Simpler than Ina's recipes, impossible!!!
Love you Ina!
❤❤❤

[wilmarodriguez]

Ina, I have watched you since you began on the Food Network. Love your books, thank you for this episode, I need a little normalcy right about now. God Bless, be safe... a friend from Puerto Rico

[lisabrooks]

she makes it look so easy! looks delicious

[cynthiajomocan]

I really love watching your videos Godbless!

[tonysopranosduck]

Dearest Ina, this recipe alone encouraged me to keep my stand mixer right out on the counter…style be damned! I make scones every week now and gift them. I wasted so much expensive ingredients trying to make scones and then found this recipe of yours and it was a game changer for me. I use this same recipe, alternating the add-ins and they always come out divine! No more hockey pucks 🎉

I can’t thank you enough Ina for sharing your art in such a pragmatic, unfussy manner. You really have been able to teach me and so many others how to do cooking and baking like a pro. My grandma would be so proud! ❤

[kikigirl]

Yum. Want to try these soon. Thank you Ina. You're the best.
Be safe everyone.

[elenistamatakis]

Omg!!!
Ina u make everything so easy
Specially the mesurments
How can we than u my dear I love u
You remind me my old country Greece
WERE I was born
Thank u so much

[richardcolejr]

I'm so going to try to make this they look so so good.

[claudiusreed]

OH MY GOD! Those Chocolate Pecan Scones look heavenly, Ina. I’ll have to get my stand mixer out to make these scones.

[arlandeetagaytayan]

Ina made this on Bon Appétit together with Carla! ✨

[slogal]

Divine! The neighbors are thrilled with their scone "deliveries" - and we love them too!

[KyChrls]

Very Delicious recipe you have there. Thanks for Sharing!!!

[jazznyc]

Your ingredients are just exceptional and yummy ❤ yummy 🎉

[margaretdell]

thanks Ina, I will divide the recipe in plenty for a crowd, which we are not these days. Empty Nesters.

[cheshkat]

Bake in cast iron skillet, or cast iron griddle. After egg wash, sprinkle top with sugar before baking.

You will thank me later.

[abovetheclouds]

They do look want to make them....hope they turn out.🙏🍪🍪

[bridgetbonds]

I wish one day that I would like to meet Ina