These Brown Sugar Pecan Scones are topped with a creamy cinnamon glaze and a sprinkle of pecans. Enjoy one with your favorite latte, coffee or cup of hot tea.They’re a bonefide treat any time of day.
Brown Sugar Pecan Scones
English scones differ from our Southern biscuits in that, they’re typically sweet. Of course, there are exceptions to both. Two exceptions you’ll find here in the MSSK recipe index are, savory bacon cheddar scones and spicy sweet potato biscuits. I like to think of these brown sugar pecan scones as a Southern spin on an English classic and they deliver in both flavor and appeal.
Brown Sugar Pecan Scones Making Tips
Scones aren’t difficult to make at all. In fact, you don’t need a biscuit cutter, unless you want to make these into a particular shape If so, by all means do so.
- Is it necessary to toast the pecans? In my opinion yes, it’s worth the small amount of effort for the toasted flavor it lends to the scones overall. If you’d like to use more pecans, go for it!
- This recipe will yield 8 full-size scones. If you’d like to make them smaller, you can, by dividing the dough into 12 smaller scones.
- The texture of a scone is different from a biscuit which adds to their charm. Scones often crack on top while baking. This is normal, and not an indication that something went wrong.
- You can freeze these scones prior to baking. Freeze unbaked scones on a sheet pan then place into an airtight container. Brush the tops with cream and sprinkle with brown sugar just before baking. Bake from frozen at 425°F for 22-25 minutes or until golden.
Other Scones Recipes to Try
I have several scones recipes that remain very popular with visitors. My berry filled Blueberry Sour Cream Scones and Cranberry Orange Scones are always a winning choice. You may also enjoy these Lemon Scones from Ashlee Marie blog.
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Helpful Kitchen Items:
Brown Sugar Pecan Scones
Ingredients
- 3/4 cup roughly chopped pecans toasted and divided
- 2 1/3 cups all purpose flour
- 1/2 cup packed light brown sugar plus 1-2 Tbsp to sprinkle tops
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup cold, salted butter cubed
- 1 cup heavy cream reserve 1 Tbsp to brush tops
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- Glaze:
- 2/3 cup powdered sugar
- 1/4 tsp ground cinnamon
- 3 Tbsp heavy cream plus additional to thin as needed
- 1/2 tsp pure vanilla extract
Instructions
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Preheat oven to 350°F. Spread pecans on a baking sheet in a single layer. Toast for 6 minutes, then sit aside to cool.
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Increase oven temperature to 425°F. Line a large baking sheet with parchment paper, set aside.
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In a medium-size mixing bowl use a whisk to sift together, flour, sugar, baking powder, cinnamon and salt.
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Add cubed butter. Use a pastry blender or two knives to cut the butter into the flour until it resembles cornmeal. Make a well in the center.
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In a separate bowl, whisk together heavy cream, egg and vanilla until combined. pour into the well.
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Use a fork to gradually mix the wet into the dry ingredients. Add 1/2 cup pecans, mix evenly through the dough.
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Turn out onto a lightly floured non-stick surface such as a silpat or wax paper. Press or roll into an 8-inch circle. Dip a knife into flour and cut into 8 equal wedges.
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Place wedges 2 inches apart on baking sheet. Brush with remaining cream and sprinkle each with reserved brown sugar.
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Bake for 16-18 minutes until golden. Cool on the baking sheet for 10 minutes.
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Meanwhile, make the glaze. Combine ingredients in a small bowl adding more cream as needed to thin to your taste.
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Remove scones to a cooling rack. Drizzle warm scones with glaze and sprinkle with 1/4 cup remaining pecans. Serve immediately.
Notes
- You can freeze these scones prior to baking. Freeze unbaked scones on a sheet pan then place into an airtight container. Brush the tops with cream and sprinkle with brown sugar just before baking. Bake from frozen at 425°F for 22-25 minutes or until golden.
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