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1
Preheat oven to 425F (220C)
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2
Mixer Method
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3
In a mixer bowl fitted with paddle attachment, beat flour, sugar, baking powder and salt on low speed until blended, for 2 minutes.
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4
With mixer running, drop in chunks of butter, mixing until it resembles coarse crumbs.
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5
Set 1 tbsp (15 mL) of the beaten egg aside.
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6
Whisk together remaining egg, cream and vanilla.
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7
Pour over dry ingredients and, using a fork, stir just until dough starts to bind together.
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8
Turn dough out onto a lightly floured work surface and knead in chocolate chips and pecans.
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9
Continue to knead dough just until it holds together, about 6 times.
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10
Shape into a ball and pat into a 10-inch (25 cm) circle.
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11
Place on prepared baking sheet.
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12
Using a pizza cutter, cut into 18 wedges.
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13
Do not separate wedges.
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14
Brush with reserved egg.
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15
Bake in preheated oven until light brown, 18 to 22 minutes.
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16
Serve warm.
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17
Food Processor Method
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18
In work bowl fitted with metal blade, process flour, sugar, baking powder and salt until combined, about 10 seconds.
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19
Add butter chunks around work bowl; pulse until mixture resembles coarse crumbs, about 10 times.
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20
Set 1 tbsp (15 mL) of the beaten egg aside.
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21
With motor running, add remaining egg, cream and vanilla through feed tube and process just until mixture starts to gather.
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22
If dough is tacky, refrigerate for 5 minutes.
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23
Proceed with Step 2 above.
