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

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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! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HOOOpG 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ChocolatePecanScones Ina Garten's Chocolate Pecan Scone Recipe | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/Ad7SgKf2MNA