Chocolate and Toffee Chip Scones with Pecans ~ Three familiar flavors come together into one breakfast treat to create a killer scone with a lightly crisp exterior and dense scone crumb.
Rosa you are the winner of this giveway! Yay for you and congrats! Enjoy your goodies.
For those that did not win, check back with me. I have another giveaway coming up next week to kick start my Holiday Giveway Series, that will include some of your favorite brands like KitchenAid, Le Creuset along with a few others.
Want to know the whopper on this one? This is a lighter and healthier version of a traditional scone and not just because they are mini scones either—trust me when I say they will fool even the most discerning palate.
This is also a recipe I developed for a friendly bake-off . I Can’t Believe It’s Not Butter! has invited me and 9 other bloggers to participate in a holiday bake-off on Friday, November 12. The bake-off takes place in New York City at Unilever’s Test Kitchen. Not only is this an all expense paid trip, but they have also been kind enough to sponsor the giveaway package below, so you can recreate the scones in your home.
How do you win it?
Each item you do will net you ONE chance to win (for a total of 4 chances); if you ALREADY do any of these things, they DO count! So make sure to comment for each item! You MUST leave each entry as a separate comment or only one comment will count!
1. Follow @ICBINotButter and tweet the following statement:
Win a Holiday Giveaway from @ICBINotButter and @bakersroyale Enter here: http://bit.ly/clVRNf #giveaway
2. Leave me comment here letting me know your favorite holiday dessert.
- This giveaway is open to USA residents only and will end on Friday 11/12/10 at 11:59 pm PST.
- Winner will randomly be drawn and will be contacted via the email provided on the comment contact form. Winner will have until Monday (11/15/10) to claim their prize, or another winner will be chosen.
Disclosure: This giveaway is provided to you by I Can’t Believe It’s Not Butter.
A few notes:
- You can cut the calories further by using Greek yogurt or cottage cheese. If you use cottage cheese, make sure to process it in a food processor or blender until the cottage cheese is smooth and resembles a yogurt consistency. I tried both and did blind taste test with friends and family. For the most part, no one noticed a difference between the two. I, however, preferred the Greek yogurt.
- The scones are best served the day of, but can be kept at room temperature in an air tight container for up to 2 days.
- The scones in the picture are finished with raw sugar for added texture but you can also finish them with a simple glaze or a Brown Maple Glaze.
- I used a food processor for the recipe, but if you do not have one use a stand mixer fitted with a paddle attachment.
- Also check out what the other 9 bloggers are giving away, as each giveaway has been tailored to each bake-off entry.
Chocolate and Toffee Chip Scones with Pecans
Yields 12-14 scones
- 1 1/2 cup unbleached all purpose flour
- 1/2 cup pecan flour (recipe to follow)
- 1/4 cup sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 6 tablespoons of I Can’t Believe It’s Not Butter!, chilled and cut into small pieces
- 1/4 cup *mini* chocolate chips
- 1/4 cup toffee bits
- 1/4 cup chopped pecans, toasted
- 3/4 cup plus 2 tablespoons of heavy cream
- 1/2 cup pecans, toasted
- 2 tablespoon all purpose flour
Brown Maple Glaze:
- 11/2 cup confectioner sugar
- 2 tablespoon milk
- 2-3 teaspoon maple syrup
- Place flour, pecan flour, sugar, cinnamon, salt and baking powder in a food processor bowl and pulse 4 times in three second bursts to blend all dry ingredients. Add in I Can’t Believe It’s Not Butter and pulse until mixture resembles wet sand. Add chocolate chips, toffee bits and chopped pecans to mixture and pulse two times to blend.
- Transfer bowl back to food processor and pour heavy cream on top and pulse 3-4 times in three second bursts or until dough starts to come together.
- Pour scone dough onto a lightly flour top and shape into an 18x2x1 1/2 inch rectangular log. Use the edge of a bench scraper or a knife to cutout triangles. Lightly brush tops with heavy cream and sprinkle raw sugar on top. Place scones one inch apart on a bake sheet and refrigerate for 20 minutes or covered with plastic wrap overnight.
- Bake at 375 degrees F for 20-25 minutes or until tops and bottom edge start to turn golden. Cool scones on a cooling rack.
- Toast pecans on a bake sheet at 375 degrees F for 5 minutes.
- Allow pecans to cool completely. Add cooled pecans and flour to food processor fitted with a steel blade and pulse until mixture resembles flour texture. *Do not over process or the mixture will turn to paste.
Note: If you do not have a food processor, finely chop pecans and use a whisk to combine pecans and flour.
Brown Maple Glaze:
1. Mix all ingredients until smooth. Let stand for 20 minutes to thicken. Drizzle on completely cooled scones.