Scones have never been my favourite things to make for three reasons: 1.) I don’t have much counter space 2.) I don’t like to get my counter dirty with flour sprinkled everywhere 3.) I switch to panic mode to prevent coconut oil from melting, which would result to a super dense scone with no layers Because I’ve ran out of cookie recipe ideas at the moment that would photograph well besides looking like a blob on a set, I had to turn to scones. And when I mean “turning to scones”, I must have really meant it because I experimented and baked up 4 different scone batches in a single night. Two sweet and two savoury… be prepared for some serious scone action in the near future! Although I’ve talked about how I’m not a fan of making scones, I do love a good scone. You know, the ones with the crisp exterior, and the dense yet fluffy and flaky interior? Oh and of course, it must have chocolate chunks in it. Or chocolate chips. And perhaps a really nice chocolate drizzle to make it over the top. And also putting in some cocoa powder in the dough to make it even more chocolatey. Did I mention I like chocolate? CHOCOLATE. Wow, even the word itself looks alluring. Fact: Nothing is impossible… except for the ability to dislike chocolate. If you have the ability to dislike chocolate, I can only look at you like a dog when they slightly tilt their head to the side with the wide-eyed puppy dog “Are you serious or…” look. However, I do know not everyone is a self-proclaimed chocoholic so I made these scones with only one element of chocolate in them. The other two flavours, fragrant warm spices and crunchy pecans, bring these scones to the top without having to add additional drizzles and glazes because none of us like unnecessary sticky clean up.