8oz.coarsely chopped bittersweet chocolatesuch as Lindt (about 1½ cups)
1cupchopped pecans
3Tbsp.plus 4 cups all-purpose flourdivided, plus more for dusting
2Tbsp.baking powder
2tsp.kosher salt
2Tbsp.sugarplus more for sprinkling
1½cups3 sticks cold unsalted butter, cut into ½" pieces
1cupcold heavy cream
4extra-large eggslightly beaten
1extra-large egg beaten with 2 Tbsp. water or creamfor egg wash
Instructions
Arrange racks in top and bottom third of oven; preheat to 400°. Line 2 sheet pans with parchment paper.
Combine chocolate, pecans, and 3 Tbsp. flour in a small bowl.
Using a stand mixer fitted with the paddle attachment, beat baking powder, salt, 2 Tbsp. sugar, and 4 cups flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.
Pour cream into a glass measuring cup, add eggs, and whisk until combined. With mixer still on low speed, pour cream mixture into butter mixture and beat just until blended. Add chocolate mixture and beat just until combined (the dough will be very sticky).
Turn out dough onto a well-floured work surface and knead a few times, dusting with flour so dough doesn't stick to surface, until chocolate and pecans are well distributed. Flour your hands and a rolling pin and roll dough ¾"–1" thick. You should see lumps of butter in the dough. Cut dough with 3" cutter. Place rounds on prepared pans. Reroll scraps, Bake scones, rotating pans top to bottom halfway through, until tops are lightly browned and insides are fully baked, about 20 minutes. Serve warm or at room temperature.