These Brown Sugar Pecan Scones are ridiculously good! The cinnamon brown sugar icing is the finishing touch to these addictively good scones.
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 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!
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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.
Scone 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 it on a lightly floured surface. Gently knead the dough until it comes together and shape it 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 them 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.
How to Make the Cinnamon Brown Sugar Icing
- In a small saucepan, stir together the brown sugar, heavy whipping cream, and butter. Bring mixture to a simmer. Cook until the butter has melted and sugar has dissolved. Remove from heat and stir in the vanilla extract. Allow the mixture to cool for about 5 minutes.
- While the 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 the glaze will start to harden and set.
- Drizzle glaze over each scone and sprinkle with chopped pecans.
Frequently Asked Questions
If stored in an airtight container, these scones last up to 3 days.
These scones can be frozen, preferably before the icing is applied. Wrap the scones in plastic wrap before placing them in a freezer-safe zip-top bag. Scones can be frozen for up to 3 months.
Yes, these scones are delicious with or without icing. If you decide to opt-out of the icing, these pecan scones are delicious when slathered with butter or whipped Devonshire cream.
If you do not like pecans, chopped walnuts would be lovely in this recipe. In addition, chopped pistachios or macadamia nuts would work as well.
Other Recipes You'll Love
- Feta Scones with Dill and Chives
- Goat Cheese Scallion Scones
- Cheddar Chive Scones
- Apple Cinnamon Pecan Scones
- Almond Raspberry Scones
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.
Brown Sugar Pecan Scones
Ingredients
Brown Sugar Pecan Scones
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar packed
- ½ teaspoon salt
- 1 tablespoon 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 tablespoon heavy whipping cream
Cinnamon Brown Sugar Glaze
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter cubed
- 2 tablespoon heavy whipping cream
- ½ teaspoon pure vanilla extract
- ⅓ cup confectioners’ sugar sifted
- ½ teaspoon ground cinnamon
Instructions
Brown Sugar Pecan Scones
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until thoroughly 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 it 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.
- 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 the 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 the butter has melted and sugar has dissolved. Remove from heat and stir in the vanilla extract. Allow the mixture to cool for about 5 minutes.
- While the 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, the 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.
Nutrition
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