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Brown Sugar Pecan Scones

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.

baked Brown Sugar Pecan Scones

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.
glazed Brown Sugar Pecan Scones

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:

plated Brown Sugar Pecan Scones

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Brown Sugar Pecan Scones

Prep Time20 minutes
Cook Time18 minutes
Cooling time15 minutes
Total Time48 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: brown-sugar-pecan-scones, brown-sugar-scones
Servings: 8 scones
Calories: 399kcal


  • 3/4 cup roughly chopped pecans toasted and divided
  • 2 1/3 cups all purpose flour
  • 1/2 cup packed light brown sugar plus 1-2 Tbsp to sprinkle tops
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 cup cold, salted butter cubed
  • 1 cup heavy cream reserve 1 Tbsp to brush tops
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • Glaze:
  • 2/3 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • 3 Tbsp heavy cream plus additional to thin as needed
  • 1/2 tsp pure vanilla extract


  • Preheat oven to 350°F. Spread pecans on a baking sheet in a single layer. Toast for 6 minutes, then sit aside to cool.
  • Increase oven temperature to 425°F. Line a large baking sheet with parchment paper, set aside.
  • In a medium-size mixing bowl use a whisk to sift together, flour, sugar, baking powder, cinnamon and salt.
  • Add cubed butter. Use a pastry blender or two knives to cut the butter into the flour until it resembles cornmeal. Make a well in the center.
  • In a separate bowl, whisk together heavy cream, egg and vanilla until combined. pour into the well.
  • Use a fork to gradually mix the wet into the dry ingredients. Add 1/2 cup pecans, mix evenly through the dough.
  • Turn out onto a lightly floured non-stick surface such as a silpat or wax paper. Press or roll into an 8-inch circle. Dip a knife into flour and cut into 8 equal wedges.
  • Place wedges 2 inches apart on baking sheet. Brush with remaining cream and sprinkle each with reserved brown sugar.
  • Bake for 16-18 minutes until golden. Cool on the baking sheet for 10 minutes.
  • Meanwhile, make the glaze. Combine ingredients in a small bowl adding more cream as needed to thin to your taste.
  • Remove scones to a cooling rack. Drizzle warm scones with glaze and sprinkle with 1/4 cup remaining pecans. Serve immediately.


  • 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.


Serving: 1serving | Calories: 399kcal | Carbohydrates: 27g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 275mg | Potassium: 254mg | Fiber: 1g | Sugar: 24g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
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  1. This looks delicious! Scones are a great way to have a dessert without too much sweetness, and pecans are the best nut, for flavor and nutrition. I can’t wait to try this, thanks for sharing.

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