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–+ servings
Brown Sugar Pecan Scones

Brown Sugar Pecan Scones

Katelyn Theofanis
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. 
4.85 from 32 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Pastries
Cuisine American
Servings 8 scones
Calories 583 kcal

Equipment

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.
  • With a pastry blender or two forks, cut in the cold diced butter until 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.

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

Calories: 583kcalCarbohydrates: 54gProtein: 7gFat: 41gSaturated Fat: 20gTrans Fat: 1gCholesterol: 117mgSodium: 334mgPotassium: 160mgFiber: 2gSugar: 16gVitamin A: 1094IUVitamin C: 1mgCalcium: 150mgIron: 3mg
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