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Brown Sugar Pecan Scones

Brown Sugar Pecan Scones

Katelyn Ryan
These scones are ridiculously good! They are full of pecans and brown sugary goodness. The cinnamon brown sugar glaze is the finishing touch to these addictively good scones.
4.7 from 10 votes
Prep Time 15 mins
Bake Time 20 mins
Total Time 35 mins
Course Breakfast, Dessert, Pastries
Cuisine American
Servings 8 scones
Calories 583 kcal

Ingredients
  

Brown Sugar Pecan Scones

  • cups all-purpose flour
  • 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
  • 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. 
  • 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 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. 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

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