Description
These Brown Sugar Pecan Scones are fluffy, buttery, and tender with chopped pecans and a cinnamon brown sugar glaze. They make a rich breakfast pastry, brunch treat, or cozy dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, cold and diced
- 1 cup chopped pecans, plus more for garnish
- 1 1/4 cups heavy whipping cream, cold
- 1 large egg, room temperature
- 1 tablespoon heavy whipping cream, for egg wash
- 1/4 cup light brown sugar, packed, for glaze
- 1/4 cup unsalted butter, diced, for glaze
- 2 tablespoons heavy whipping cream, for glaze
- 1/2 teaspoon pure vanilla extract
- 1/3 cup powdered sugar, sifted
- 1/4 teaspoon ground cinnamon
Instructions
- Whisk the flour, brown sugar, baking powder, and salt in a large bowl until combined.
- Cut in the cold diced butter with a pastry blender or two forks 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 look moist.
- Add the remaining cream gradually and mix just until a dough starts to form. You may not need all of the cream.
- Transfer the dough to a lightly floured surface. Gently knead it just until it comes together.
- Shape the dough into a 7-inch flattened disk.
- Cut the dough into 8 triangles with a knife or bench scraper.
- Place the scones on a parchment-lined baking sheet and refrigerate for 1 hour.
- Preheat the oven to 400°F.
- Whisk the egg and 1 tablespoon heavy cream in a small bowl.
- Brush the egg wash lightly over each chilled scone.
- Bake for about 20 minutes, or until the scones turn golden brown.
- Cool the scones completely on a wire rack.
- For the glaze, whisk the sifted powdered sugar and ground cinnamon in a small bowl.
- In a small saucepan over medium-low heat, bring the brown sugar, heavy cream, and butter to a boil while stirring constantly.
- Remove the pan from the heat and stir in the vanilla extract.
- Whisk the powdered sugar mixture into the butter and brown sugar mixture.
- Return the saucepan to low heat and whisk constantly until the powdered sugar dissolves and the glaze turns smooth.
- Remove the glaze from the heat and let it cool for 5 to 7 minutes.
- Drizzle the glaze over each cooled scone and sprinkle chopped pecans on top.
Notes
- For smaller scones, divide the dough into two 5-inch disks. Cut each disk into 8 triangular scones, chill for 1 hour, and bake for about 18 minutes or until golden brown and set.
- Store scones in an airtight container at room temperature for up to 3 days.
- For best texture, keep the butter and cream cold and avoid overmixing the dough.
- Nutrition values are based on 1 large scone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Pastries
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 583
- Sugar: 16
- Sodium: 334
- Fat: 41
- Saturated Fat: 20
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 54
- Fiber: 2
- Protein: 7
- Cholesterol: 117