I’m pretty sure it’s spring these days, but with the weather so crazy these days, I don’t even know anymore.  Today we had a polar vortex that brought heavy winds, snow and hail. Everyone was shocked. Myself as well. Didn’t anyone tell the folks upstairs that it’s May? I hope they get the news soon, because this is ridiculous. And as I write this I think it is Mother’s Day too, but who knows anymore? 

As most of us stay at home, we all look forward to the sunny warm days when we can take a walk, ride a bike, or go for a run. If we must stay away from others, can’t we at least go outside (safely, of course)? I hope someone up there gets the message and soon. We are so much happier with warm sun, than this terrible weather. There is something about those days that truly lifts our spirits. 

In the past, I didn’t mind the rainy cold days that kept us indoors. I would use them to cook to my heart’s content. But now, all I do is cook. I never thought I would get tired of it, but that feeling begins to come on every now and again. It is hard to find a variety of things to cook. Fortunately for me, my family enjoys a limited diet. They love everything I cook, and I am grateful for that. So, most of what I prepare goes to other family and friends, and I know it is deeply appreciated.

I have been baking a lot– nothing complicated, but it is enough for me. These are strange times for sure. I hope you all are staying safe, healthy, and cooking to your heart’s content. We are going to get through this and come out stronger. 

My family loves scones of any kind, and these scones bake up perfectly. The outside is crisp and the inside fluffy as a cloud. The heavy cream ensures that they are moist and mouthwatering. The chocolate adds additional sweetness and depth of flavor. The pecans give it crunchy goodness. Make these scones now, because Ina never disappoints. Ever.

This recipe is courtesy of Ina Garten and will serve 6 to 8 people who will enjoy this sweet treat as breakfast or an afternoon snack.

Ingredients for Chocolate Pecan Scones:

3 tablespoons plus 4 cups all-purpose flour, divided
1½ 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
¾ pound cold unsalted butter, ½-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

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.

(This gets a little messy)

Add the chocolate and pecan mixture and mix just until combined.

(Even more messy, just go with it)

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 ¾ 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.

Re-roll 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.

It’s that simple!