Kingsport Times-News: Pecans, chocolate chips help make scones extra yummy

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Pecans, chocolate chips help make scones extra yummy

• Apr 4, 2018 at 10:30 AM

I was recently asked to prepare scones for an event. I readily agreed to make them as I was interested in how they are prepared. I immediately began my sophisticated and highly technical research, which means my husband and I went to Blackbird Bakery in Bristol and bought and ate some scones. They had blueberry scones available, and they were delicious! Your first impression of a scone is that they have a crumbly, thick texture. I want to say they are dry, but it is in a good way! 

A scone is like a dense, delicious and soft cookie-biscuit. If you Google the history of scones, you will find the following information: “...As for the origin of the word ‘Skone,’ some say it comes from the Dutch word ‘schoonbrot,’ which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.”

I don’t want to argue about them being Dutch or Scottish — I just want to share this recipe from my cooking guru, Ree Drummond, and hope you enjoy it. I am very pleased with my attempt and outcome, as I am not a confident baker when you are required to “cut in the butter” into a recipe. I was surprised at the dryness of the “dough” when you turn the dough out onto a floured surface. It is necessary to cut off the edges and just get rid of them. Cut out a clean, straight-lined rectangle and begin working with squares and triangles, you geometry lovers!



3 cups of all-purpose flour

2/3 cup of sugar

1 tablespoon of baking powder

One-quarter teaspoon of salt

Mix all of the dry ingredients in a bowl.

2 sticks of unsalted butter

1 cup chopped pecans

2 cups mini chocolate chips

Slice the two sticks of butter into butter pats and then “cut them in” by using two butter knives in a criss-cross fashion. Once the mixture is looking crumbly, I then used the pastry cutter to finish. Then add the pecans and chocolate chips. It will be a very dry mixture.


3/4 cup heavy cream

1/2 teaspoon vanilla extract

1 large egg

Whisk the three liquid ingredients together then pour into the flour mixture. Stir gently with a fork. Again, it will be a dry mixture and not be anything like a cookie or biscuit dough.

Turn the dough onto a floured surface and use your hands and a rolling pin to work with the dough until it is a rectangle measuring about three-quarter inch thick. Cut 12 equal squares from the rectangle and then cut them diagonally to form triangles. Bake on a baking sheet lined with parchment paper for 18 to 20 minutes at 350 degrees. Do not expect them to brown like a biscuit or cookie. They will just turn a light brown.

For a sugar glaze, mix one-half cup of milk with one-quarter teaspoon of vanilla extract. In a bowl, add 5 cups of confectioners’ sugar with a dash of salt. Add the milk mixture to the bowl and whisk until smooth, adding milk or more sugar until desired consistency. Brush the glaze onto the cooled scones with a pastry brush and allow to set for about 1 hour.

Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.

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