Chocolate and Pecan Scones
Arrange racks in top and bottom third of oven; preheat to 400F. 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 Tbs sugar, and 4 C flour on low speed to combine. Add butter and, with mixer still on low speed, beat until pea-sized pieces of butter remain.
Whisk cream and eggs until combined. With mixer (slow 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 0.75-1.0 inch thick. You should see lumps of butter in the dough. Cut dough with 3 inch cutter. Place rounds on prepared pans. Reroll scraps, cut out more rounds, and place on prepared pans. Brush tops with egg wash and sprinkle with sugar.
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.