These Brown Sugar Pecan Scones are fluffy, buttery, and melt-in-your-mouth delicious! The cinnamon brown sugar icing adds the finishing touch to these addictive scones.
I can openly admit that I absolutely nailed this scone recipe. These brown sugar pecan scones are ridiculously delicious and will change the minds of anyone who thinks they do not like scones.
The scone itself is rich, buttery, and not overly sweet. Every bite offers nutty pecans and a delicious taste. The cinnamon brown sugar glaze is similar to caramel in flavor and texture.
Brown sugar scones are the perfect accompaniment to a cup of coffee or tea. I can guarantee that you will love them!
Looking for other delicious scone recipes? Try my Strawberry Buttermilk Scones or Lemon Blueberry Scones with Lemon Glaze.
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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. I also added some confectioners' sugar to give the glaze the body it needed.
- Pecans: Chopped pecans are integrated into the scone dough and used as a lovely garnish.
- Dairy: My liquid of choice for scones is almost always heavy whipping cream. Heavy cream is used in both the scone dough and the glaze, and unsalted butter is also used.
- Flavorings: Ground cinnamon is added to the glaze. It has quite a prominent flavor and is delicious with the brown sugar and pecan flavors.
Scone Baking Procedure
The scone, or biscuit, mixing procedure requires cold cubed butter. It is vital 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:
- Whisk the flour, brown sugar, baking powder, and salt in a large bowl until combined.
- With a pastry blender or two forks, cut in the cold diced butter until only pea-sized pieces remain. Stir in the chopped pecans.
- Create a well in the dry ingredients. Pour half of the heavy cream into the well and gently mix until the ingredients are moist. Add the remaining cream and mix until a dough starts to form. *You may not need all of the cream.
- Remove the dough from the bowl and place it on a lightly floured surface. Gently knead the dough just until it comes together, then shape it into a 7-inch flattened disk.
- With a knife or bench scraper, portion the dough into eight triangles. *See notes. Place the triangles of dough onto a parchment-lined sheet tray and refrigerate them for one hour.
- Preheat the oven to 400°F. Whisk the egg and tablespoon of cream in a small bowl. Brush the egg wash onto each scone. (You will not use it all.) Bake the scones for about 20 minutes or until golden brown. Cool the scones completely on a wire rack.
How to Make the Cinnamon Brown Sugar Icing
- Whisk the sifted powdered sugar and ground cinnamon in a small bowl until combined.
- In a small saucepan over medium-low heat, bring the brown sugar, heavy cream, and butter to a boil, stirring constantly. Once boiling, remove the pan from the heat. Stir in the vanilla extract.
- Whisk the powdered sugar into the butter-sugar mixture. Transfer the saucepan back to the stovetop and cook on low, whisking constantly, until the powdered sugar is completely dissolved and incorporated. Remove the pan from the heat.
- Allow the glaze to cool for about five to seven minutes before drizzling it over each scone. Sprinkle chopped pecans over the glaze.
Frequently Asked Questions
These scones last up to 3 days if stored in an airtight container.
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. But, I will say, the icing really makes these scones special. If you decide to opt out of the icing, these pecan scones are delicious when slathered with butter or whipped Devonshire cream.
You can use chopped walnuts, pistachios, or almonds.
Delicious Scone Recipes
- Feta Scones with Dill and Chives
- Goat Cheese Scallion Scones
- Cheddar Chive Scones
- Funfetti Cake Mix Scones
- Chocolate Chip Coffee Scones
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
**Recipe Card Updated: 7/19/24
📖 Recipe
Brown Sugar Pecan Scones
Ingredients
Brown Sugar Pecan Scones
- 2½ cups all-purpose flour plus more for your work surface
- ⅓ cup light brown sugar packed
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup unsalted butter cold and diced
- 1 cup chopped pecans plus more for garnish
- 1¼ cups heavy whipping cream cold
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 diced
- 2 tablespoon heavy whipping cream
- ½ teaspoon pure vanilla extract
- ⅓ cup powdered sugar sifted
- ¼ teaspoon ground cinnamon
Instructions
Brown Sugar Pecan Scones
- Whisk the flour, brown sugar, baking powder, and salt in a large bowl until combined.
- Create a well in the dry ingredients. Pour half of the heavy cream into the well and gently mix until the ingredients are moist. Add the remaining cream and mix until a dough starts to form. *You may not need all of the cream.
- Remove the dough from the bowl and place it on a lightly floured surface. Gently knead the dough just until it comes together, then shape it into a 7-inch flattened disk.
- Preheat the oven to 400°F. Whisk the egg and tablespoon of cream in a small bowl. Brush the egg wash onto each scone. (You will not use it all.) Bake the scones for about 20 minutes or until golden brown. Cool the scones completely on a wire rack.
Cinnamon Brown Sugar Glaze
- In a small bowl, whisk the sifted powdered sugar and ground cinnamon until combined.
- In a small saucepan over medium-low heat, bring the brown sugar, heavy cream, and butter to a boil, stirring constantly. Once boiling, remove the pan from the heat. Stir in the vanilla extract.
- Whisk the powdered sugar into the butter-sugar mixture. Transfer the saucepan back to the stovetop and cook on low, whisking constantly, until the powdered sugar is completely dissolved and incorporated. Remove the pan from the heat.
- Allow the glaze to cool for about five to seven minutes before drizzling it over each scone. Sprinkle chopped pecans over the glaze.
- Store scones in an air-tight container at room temperature for up to 3 days.
Notes
- For smaller scones: Divide the dough into two 5-inch disks. Cut each disk into eight triangular scones and refrigerate them for one hour. Bake the scones for about 18 minutes or until golden brown and set.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Brit
These are fantastic! Pecan Pralines in scone form.
Katelyn Ryan
Brit, I am so happy to hear that you enjoyed this recipe. Thank you for the positive review! 🙂
Bea
Easy to follow, checked many recipes, found this was interesting. Changed sugar to coconut sugar, and coconut cream. Delicious!
Katelyn Theofanis
Bea, I am so happy you enjoyed this recipe. Thank you for the positive review!
Steve Sell
This is the easiest scone recipe I have ever found. I put it in a round cake pan, on parchment paper, then kind of swirl the pan so there is a gap created around the outside edge. I chilled it for an hour, carefully removed it on the paper, and cut it into wedges. I then returned it to the pan, covered it and chilled it over night. The next morning I removed it and placed it on a small pizza pan, separating the wedges. It baked beautifully and tasted fantastic with our Sunday morning coffee.
Katelyn Theofanis
Steve, thank you for this positive review! I am happy to hear that you enjoyed this scone recipe so much. I love the idea of using a cake pan to help form the dough - I will have to try that next time I make these.
Juiliae
These are amazing!
Everyone NEEDS to make these! I made them for Christmas and they were a bid hit! Now everyone is asking me for the recipe ☺️.
Katelyn Theofanis
Juiliae, this is the best review - thank you!! I am so happy you enjoyed these scones and this recipe. Thank you for the positive review!! 🙂
Ellen
First time making scones. Was delicious and easy to make!
Katelyn Theofanis
Ellen, I am so happy that you enjoyed this scone recipe! Thank you for the positive review 🙂
Susan Cantu
My husband is a pecan-oholic and loves scones do I knew these would be a hit. What I didn’t know is just how much of a hit they were! We loved them! And they were easy to make! Thank you for this recipe! It’s a keeper.
Katelyn Theofanis
Susan, I am so glad to hear you and your husband enjoyed this scone recipe. Thank you for the positive review! 🙂
Katy
Delicious scones. They’re like a delicious, soft fluffy biscuit with a praline type glaze! Definitely a hit in our house! Thanks for sharing the recipe!
Katelyn Theofanis
Katy, I am so happy to hear these scones were a hit. This recipe is one of my all-time favorite scone recipes, too. Thank you for this great review!
Stephanie
Absolutely loved this recipe
perfect butterness, crispiness, sweetness, just amazing
and super easy to make!