These Chocolate Chip Pecan Buttermilk Scones have a hint of cinnamon, use mini chocolate chips inside and crunchy pecans for that perfect breakfast bite. Adapted from Gina's Skinny Chocolate Chip Buttermilk Scones.
Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk.
Combine both flours, baking powder, kosher salt, in a large bowl with a whisk. With a pastry blender cut in the chilled butter until the mixture resembles coarse meal.
Fold in mini chocolate chips and chopped pecans. Add milk mixture, stirring just until moist.
Place the dough onto a floured surface and knead lightly four times with floured hands. Don't overwork the dough. Form the dough into an 9-inch circle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4" thick.
With a knife, cut dough into 8-12 wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with cinnamon and sugar.
<p>This recipe for Chocolate Chip Pecan Buttermilk Scones was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/chocolate-chip-pecan-buttermilk-scones/ </p>