Okay, I’m going to say it. I absolutely nailed this scone recipe. These Brown Sugar Pecan Scones are ridiculously good! The scone itself is buttery and not overly sweet. The cinnamon brown sugar glaze is similar to a caramel in flavor and oh so good. The scone and glaze pair hand-in-hand for the perfect pecan scone. You are going to love these, I can guarantee it!
I had some heavy cream to utilize before its expiration date. I knew I wanted to make a batch of scones. Ultimately, I did not need an excuse to make a batch of scones on this Sunday afternoon, because I love them. Since we are moving in less than two weeks, my pantry is looking a little bare. We always have the baking staples in stock. We had a small package of chopped pecans in the refrigerator. These brown sugar pecan scones were just asking to be made.
Scone Ingredients
- Flour: While I have experimented with other flours with little success, my go-to flour for scones is the classic all-purpose flour.
- Sugar: Given the title of this recipe, I think you can guess the sugar used in these scones. Brown sugar is utilized in both the scone dough and the glaze. In order to give the glaze the body it needed, I did add some confectioners’ sugar as well.
- Pecans: Chopped pecans are integrated within the scone dough. In addition, pecans are used as a lovely garnish as well.
- Dairy: My liquid of choice for scones is always heavy whipping cream. If I don’t have it on hand, half-in-half is my next choice. Heavy cream is used in both the scone dough and the glaze. In addition, unsalted butter is used in both the scone dough and glaze as well.
- Flavorings: Ground cinnamon is added to the glaze. It is quite a prominent flavor to the glaze, which is absolutely lovely with the brown sugar and pecan flavors.
Baking Procedure
The scone, or biscuit, mixing procedure requires cold cubed butter. It is absolutely necessary for the butter to be cold before it is cut into the dough. Both the dry and the wet ingredients should be mixed separately before combing into the dough. Here is the procedure for this recipe:
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until thoroughly incorporated.
With a pastry blender, or two forks, cut in the cold cubed butter until pea sized pieces remain. Add in the cup of chopped pecans. Using the pastry blender or forks, mix in the pecans just until incorporated.
Pour the heavy cream in slowly, gently mixing until the dough is moist and begins to come together. Remove the dough from the bowl and place on a lightly floured surface. Gently knead the dough until it comes together and shape into a flattened disk. It is important that you do not over-knead.
With a bench scraper, portion the dough into 8 wedges. Place the wedges of dough onto a parchment lined sheet tray and place in the refrigerator for about 10 minutes.
Preheat the oven to 400 degrees F. Whisk together the egg and tablespoon of cream together in a small bowl. Brush the egg wash onto each scone, you may not use it all. Place the scones in the oven and bake for about 20 minutes, or until golden brown.
These Brown Sugar Pecan Scones are crazy good. I do believe you will love them as much as we do. While the flavor profile makes me think of autumn, these scones can be eaten any time of the year. They would be perfect alongside a cup of coffee or tea. If you make them, please comment below and let me know what you think!
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Brown Sugar Pecan Scones
Ingredients
Brown Sugar Pecan Scones
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- ½ tsp salt
- 1 tbsp baking powder
- ½ cup unsalted butter cubed and cold
- 1 cup chopped pecans plus more for garnish
- 1 cup heavy whipping cream
Egg Wash
- 1 large egg room temperature
- 1 tbsp heavy whipping cream
Cinnamon Brown Sugar Glaze
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter cubed
- 2 tbsp heavy whipping cream
- ½ tsp pure vanilla extract
- ⅓ cup confectioners’ sugar sifted
- ½ tsp ground cinnamon
Instructions
Brown Sugar Pecan Scones
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until thoroughly incorporated.
- With a pastry blender, or two forks, cut in the cold cubed butter until pea sized pieces remain. Add in the cup of chopped pecans. Using the pastry blender or forks, mix in the pecans just until incorporated.
- Pour the heavy cream in slowly, gently mixing until the dough is moist and begins to come together. Remove the dough from the bowl and place on a lightly floured surface. Gently knead the dough until it comes together and shape into a flattened disk. It is important that you do not over-knead.
- With a bench scraper, portion the dough into 8 wedges. Place the wedges of dough onto a parchment lined sheet tray and place in the refrigerator for about 10 minutes.
- Preheat the oven to 400 degrees F. Whisk together the egg and tablespoon of cream together in a small bowl. Brush the egg wash onto each scone, you may not use it all. Place the scones in the oven and bake for about 20 minutes, or until golden brown. Allow scones to cool before adding glaze.
Cinnamon Brown Sugar Glaze
- In a small saucepan, stir together the brown sugar, heavy whipping cream, and butter. Bring mixture to a simmer. Cook until butter has melted and sugar has dissolved. Remove from heat and stir in the vanilla extract. Allow to cool for about 5 minutes.
- While brown sugar mixture is cooling, whisk together the sifted confectioners' sugar and the cinnamon.
- Add the confectioners' sugar blend into the brown sugar mixture and whisk until completely incorporated and no lumps remain. You will need to work quickly, as glaze will start to harden and set.
- Drizzle glaze over each scone and sprinkle with chopped pecans.
- Store scones in an air tight container for up to 3 days.
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