These Brown Sugar Pecan Scones are topped with a creamy cinnamon glaze and a sprinkle of pecans. Enjoy one with your favorite latte, coffee or cup of hot tea. They’re a bonafide treat any time of day.

Easy Brown Sugar Pecan Scones Recipe

English scones differ from our Southern biscuits in that, they’re typically sweet. Of course, there are exceptions to both. Two exceptions you’ll find here in the Melissa’s Southern Style Kitchen recipe index are bacon cheddar scones and sweet cinnamon sweet potato biscuits. I like to think of these brown sugar pecan scones as a Southern spin on an English classic and they deliver in both flavor and appeal. How to make Brown Sugar Scones with Pecans:

Nuts – Roughly chopped pecans. I like to toast these to bring out the natural flavor.
Flour – All purpose flour sifted with light brown sugar, baking powder, salt and ground cinnamon.
Fat – Cold cubed salted butter. Use a pastry blender to cut this into the dry ingredients.
Liquid – Heavy cream adds richness to the dough.
Egg – One large egg acts as a binder.
Flavoring – Vanilla extract to enhance the dough.
Topping – The tops are brushed with heavy cream and sprinkled with more brown sugar.

ingredients to make Brown Sugar Pecan Scones

How to Make the Best Brown Sugar Pecan Scones Recipe

Scones aren’t difficult to make at all. In fact, you don’t need a biscuit cutter, unless you want to make these into a particular shape If so, by all means do so.

Ingredients you’ll need to make homemade Brown Sugar Pecan Scones: All purpose flour, light brown sugar, chopped pecans, baking powder, large egg, vanilla extract, heavy cream, and cinnamon.
To make the glaze you’ll need: Powdered sugar, ground cinnamon, heavy cream and vanilla extract.
Kitchen tools you’ll need: Medium bowl, pastry cutter, whisk, non stick silicone mat or surface, measuring cups and spoons, a sheet pan to toast the pecans and bake the scones, a pastry brush and small bowl to make the glaze.
Is it necessary to toast the pecans? In my opinion yes, it’s worth the small amount of effort for the toasted flavor it lends to the scones overall. If you’d like to use more pecans, go for it!
This recipe will yield 8 full-size scones. If you’d like to make them smaller, you can, by dividing the dough into 12 smaller scones.
The texture of a scone is different from a biscuit which adds to their charm. Scones often crack on top while baking. This is normal, and not an indication that something went wrong.
You can freeze these scones prior to baking. Freeze unbaked scones on a sheet pan then place into an airtight container. Brush the tops with cream and sprinkle with brown sugar just before baking. Bake from frozen at 425°F for 22-25 minutes or until golden.
Fresh scones are best made and eaten the same day. You can keep them in an airtight container for up to 3 days. Reheat gently in the microwave in single serving portions.

More Easy Scones Recipes to Make

I have several scones recipes that remain very popular her on the website and rotate through my own kitchen regularly. More scones recipes you may also like to try:

My berry filled Blueberry Sour Cream Scones are drizzled with a vanilla cream glaze.
Savory Bacon and Cheddar Scones are delicious slathered with a homemade pineapple butter.
Cranberry Orange Scones are always a winning choice.
Homemade Peach Scones are a wonderful option during peach season.
Lemon Poppy Seed Scones are perfect for Spring.
Cranberry Orange Sour Cream Scones are a seasonal must make that we love year-round.
You may also enjoy these Lemon Scones from Ashlee Marie blog.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Print Recipe Pin Recipe Rate this Recipe