Pecan Chocolate Chip Scones

Remember how last week I was all about baking with pecans?  These babies were part of it.  These scones are so moist!  And they almost taste like a big thick pancake you can eat with your hands.  In other words, they're good.

scone topped with powdered sugar

Pecan Chocolate Chip Scones
2 cups flour
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, cold
1/3 cup semi sweet chocolate chips
1/2 cup chopped pecans
2/3 cup buttermilk
2 Tbsp maple syrup (whatever you have on hand; I used Log Cabin)
1 Tbsp milk for brushing tops
confectioners sugar, for tops

Stack two baking sheets together and line the top baking sheet with parchment paper (to keep the bottom of the scones from burning).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender.  The mixture should look like coarse crumbs.  Stir in the chopped pecans and chocolate chips.  In a small bowl, combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together.  Do not overmix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and 1 1/2 inches thick.  Place on the baking sheet.  Cut the circle into eight wedges.  Brush tops of the scones with milk.

Bake at 400 degrees for 18-20 minutes, or until golden brown and the center is cooked through.  Remove from oven and turn your broiler on high.  Sift powdered sugar heavily over the tops of the scones and place under the broiler.  Broil for just a few seconds, until most of the sugar is melted and the tops turn golden brown.  Be sure to watch the scones as they're under the broiler - they can burn quickly!  Transfer to wire rack to cool.

Source:  recipe adapted from joy of baking