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baked Brown Sugar Pecan Scones
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Brown Sugar Pecan Scones

Course Bread, Breakfast, brunch
Cuisine American
Keyword brown-sugar-pecan-scones, brown-sugar-scones
Prep Time 20 minutes
Cook Time 18 minutes
Cooling time 15 minutes
Total Time 48 minutes
Servings 8 scones
Calories 399kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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