Chocolate Chip Scones

• servings: TIELD: 8 LARGE SCONES

Ingredients

1 cup pecans

3 cups all purpose flour

1 cup sugar

½/2 teaspoon salt

1 tablespoon baking powder

10 tablespoons chilled unsalted butter

1 teaspoon vanilla extract

1½ to 2 cups heavy whipping cream

1 cup semisweet or bittersweet chocolate chips

Directions

With the food processor running, slowly pour 1½ cups of the cream through the feed tube. Stop the processor as soon as the cream has been added. If the dough has begun to stick together in a ball, remove it. If not, add more cream, 1 tablespoon at a time, and pulse until the dough it begins to clump up and form a ball.

Place the dough on a lightly floured flat sur- face and knead in the chocolate chips and pecans, handling the dough as little as pos- sible. Form the dough into a ¾-inch-thick round. Cut into 8 wedges and bake on an ungreased baking sheet about 10 minutes, until the scones are a light golden brown.

Serve warm or at room temperature.

Notes

Tip: Scones are best eaten warm out of the oven. They are still good at room temperature for the rest of the day if they've been well wrapped after cooling. Second- day scones, alas, are definitely second-best. They're edible, but nowhere near as good as they were the day before.