Feeding off my reputation for baking scones among my friends and family, I decided to attempt a chocolate scone and felt Chinese 5-Spice would be a welcome complement. I often turn to the cream scone from Smitten Kitchen, because the butter and cream allow for a wonderfully flaky and moist scone. I decided to use candied pecans, but regular pieces would do fine. I've used store bought, as well as homemade candied pecans for this recipe (the 5-spice pecans from the "Chevre Devils" recipe are certainly welcome, just make extra so you can munch on them later).

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