Introduction

These Brown Sugar Pecan Scones are buttery, tender, and lightly sweetened with rich brown sugar and crunchy pecans. Topped with a luscious cinnamon brown sugar glaze, they make a perfect treat for breakfast or afternoon tea.

The image shows six triangular scones arranged closely on a white plate sitting on a white marbled surface. Each scone has a golden-brown crust with a rough texture and visible cracks, showing a dense but soft inside. On top of each scone, there is a thick drizzle of light brown frosting with a creamy, smooth texture. Scattered over the frosting are small, uneven pieces of pecans, adding a dark brown and beige contrast. The scones are arranged to fill the plate with some edges almost touching, and the lighting highlights their warm tones and the glossy finish of the frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour (plus more for your work surface)
⅓ cup light brown sugar (packed)
½ tsp salt
1 tbsp baking powder
½ cup unsalted butter (cold and diced)
1 cup chopped pecans (plus more for garnish)
1¼ cups heavy whipping cream (cold)
1 large egg (room temperature)
1 tbsp heavy whipping cream
¼ cup light brown sugar (packed)
¼ cup unsalted butter (diced)
2 tbsp heavy whipping cream
½ tsp pure vanilla extract
⅓ cup powdered sugar (sifted)
¼ tsp ground cinnamon

Instructions

Step 1: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until combined.
Step 2: Using a pastry blender or two forks, cut the cold diced butter into the dry ingredients until pea-sized pieces remain. Stir in the chopped pecans.
Step 3: Create a well in the center of the dry ingredients. Pour half of the cold heavy cream into the well and gently mix until moistened. Add the remaining cream gradually and mix until a dough starts to form. You may not need all of the cream.
Step 4: Turn the dough out onto a lightly floured surface. Gently knead just until it comes together, then shape into a 7-inch flattened disk.
Step 5: Using a knife or bench scraper, cut the disk into eight equal triangles. Place the triangles onto a parchment-lined baking sheet and refrigerate for one hour.
Step 6: Preheat your oven to 400°F (200°C). In a small bowl, whisk the egg with 1 tablespoon of heavy cream. Brush this egg wash over each scone.
Step 7: Bake the scones for about 20 minutes or until golden brown. Remove from the oven and cool completely on a wire rack.
Step 8: For the glaze, whisk together the sifted powdered sugar and ground cinnamon in a small bowl.
Step 9: In a small saucepan over medium-low heat, bring the brown sugar, 2 tablespoons heavy cream, and diced butter to a boil, stirring constantly. Remove from heat and stir in the vanilla extract.
Step 10: Whisk the cinnamon powdered sugar mixture into the brown sugar mixture. Return the saucepan to low heat and whisk constantly until the powdered sugar is fully dissolved. Remove from heat.
Step 11: Allow the glaze to cool for 5–7 minutes, then drizzle it over each cooled scone. Sprinkle additional chopped pecans on top for garnish.

Tips & Variations

Use cold butter and heavy cream to ensure flaky, tender scones.
For a nut-free version, omit the pecans and add ½ teaspoon of vanilla extract to the dough for extra flavor.
Chill the dough longer if you prefer a firmer texture when slicing.
Drizzle leftover glaze over pancakes or waffles for a sweet touch.

Storage

Store scones in an airtight container at room temperature for up to 3 days. To reheat, warm them in an oven at 300°F (150°C) for 5–7 minutes to refresh the flaky texture. Avoid microwaving to maintain crispness.

How to Serve

A white plate holds six golden brown triangular scones, each with a slightly rough but baked texture. They are evenly spaced, each topped with thick light brown icing that is drizzled in wide stripes across the scones. Scattered on top of the icing are small pieces of pecans, showing deep brown and off-white colors that contrast with the smooth glaze and flaky surface. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pecans for this recipe?

Yes, frozen pecans can be used. Just thaw and pat them dry before chopping to avoid adding excess moisture to the dough.

Can I freeze these scones?

Definitely! Freeze unbaked scones on the baking sheet, then transfer to a freezer bag. Bake them frozen, adding a few extra minutes to the baking time.