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Dark Chocolate & Toasted Pecan Scones

Makes approximately 18

2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
½ cup dark chocolate chips
½ cup chopped pecans, toasted
¾ cup cold heavy whipping cream
1 teaspoon vanilla extract

• Preheat oven to 400°. Line a baking sheet with parchment paper.

• In large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add chocolate chips and pecans, stirring until combined.

• In a liquid-measuring cup, stir together cold cream and vanilla extract. Add to flour mixture, stirringuntil a dough begins to form. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

• Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 1¾-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place

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