Creatively Transforming Food

Butter Pecan Scones

Butter Pecan Scones are a delightfully buttery pastry…not a biscuit for which it is often mistaken. I think the last time I made scones was when Prince William married Kate Middleton, now Catherine, Duchess of Cambridge. It was a celebratory tea I had with my granddaughter Emma the day they were married. Of course, it was breakfast time here when the events were unfolding in Britain.

Whisk together the flour and brown sugar.

Toast pecans either in small skillet on stove, stirring constantly or in a toaster over. Be careful not to allow them to burn! they smell heavenly!

Using a box grater, grate the frozen butter and toss gently with flour mixture until evenly distributed. Place the bowl in the freezer for about 10 minutes. I do this with my buttermilk biscuits as well.

Mix the cream, beaten egg and vanilla in a small measuring cup.

Upon removing the bowl from the freezer, toss in the pecans to coat with the flour.

Make a well at the center of flour mixture then pour in cream mixture.


Stir around 15 times until dough begins to hold together. Dump on a lightly flour surface and mold quickly into a ball.

Cut dough in half and roll each into a 6″ diameter circle.

Split each half into 6 wedges, giving you a total of 12 scones altogether.

Place scones on parchment paper and brush with a coat of cream. Sprinkle with the turbinado sugar.


Bake for about 14 -17 minutes until tops are lightly brown as shown below. Full disclosure: I did turn convection oven on  for the last 3 minutes of baking, 17 minutes total.


Butter Pecan Scones

Prep time: 

Cook time: 

Total time: 

Serves: 12

After watching heavy doses of The Crown, Victoria and Downton Abbey, I had a fixation on making scones. I slightly revised a recipe I found for Brown Sugar Butter Pecan Scones from The Merchant Baker. These don't have the butterscotch glaze suggested on her blog, but I would like to try that the next time I make these!
  • 2¼ c. all-purpose flour
  • ½ c. dark brown sugar
  • 1 T. baking powder
  • ½ t. Kosher salt
  • 10 T. frozen unsalted buter
  • ¾ c. chopped pecans, toasted
  • 1 large egg
  • 6 T. heavy cream
  • 1 T. vanilla
  • Topping:
  • Heavy cream
  • Turninado Sugar(Sugar in the Raw)
  1. Whisk together the flour, dark brown sugar, baking powder and Kosher salt.
  2. Grate frozen butter over flour mixture and toss gently to evenly distribute within the flour.
  3. At this point, I placed bowl in freezer for about 10 minutes.
  4. Toast pecans and allow to cool,
  5. Toss pecans in flour mixture.
  6. In a glass measuring cup, measure the heavy cream and vanilla. Whisk in egg.
  7. Make a well in the center of the flour mixture and pour in the cream mixture.
  8. Stir with a wooden spoon, about 15 times or until it begins to hold together.
  9. Place dough on a lightly floured surface. It will be a little crumbly, but using your hands mold into a circle.
  10. Cut it in half. Then, roll each half into a 6" diameter circle. Cut each circle into 6 wedges for a total of 12 scones.
  11. Place scones on parchment paper. Brush heavy cream on top of each and sprinkle with turbinado(raw) sugar.
  12. Bake at 400 degrees for about 14 minutes. It may be a little longer if dough is still quite cold. Adjust time as necessary. I actually put convection setting on at the end of the baking time for about 3 minutes to help give the top a more golden color. Watch carefully.


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