Print

Brown Sugar Pecan Scones with Cinnamon Brown Sugar Glaze Recipe

Print Recipe

★★★★★

4.7 from 561 reviews

These Brown Sugar Pecan Scones are buttery, flaky, and studded with crunchy pecans, lightly sweetened with brown sugar. Topped with a luscious cinnamon brown sugar glaze and extra pecans, they make a perfect indulgent breakfast or afternoon treat.

Ingredients

Scale

Scone Dough

  • 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)

Egg Wash

  • 1 large egg (room temperature)
  • 1 tbsp heavy whipping cream

Cinnamon Brown Sugar Glaze

  • 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

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, light brown sugar, baking powder, and salt until evenly combined for the scone base.
  2. Cut in Butter and Pecans: 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 evenly.
  3. Add Cream and Form Dough: Create a well in the dry mixture, pour half the heavy cream into it, and gently mix until moistened. Add remaining cream and mix until a dough forms, being careful not to overwork.
  4. Knead and Shape Dough: Transfer the dough to a lightly floured surface and knead gently just until it comes together. Shape into a 7-inch flattened disk.
  5. Portion Dough: Slice the dough disk into eight equal triangular portions using a knife or bench scraper. Place triangles on a parchment-lined baking sheet and refrigerate for one hour.
  6. Preheat Oven and Prepare Egg Wash: Preheat the oven to 400°F (200°C). In a small bowl, whisk the egg and 1 tablespoon heavy cream for the egg wash.
  7. Brush and Bake: Brush each chilled scone with the egg wash, using as much as desired. Bake in the preheated oven for approximately 20 minutes or until golden brown on top. Transfer to a wire rack to cool completely.
  8. Make Cinnamon Brown Sugar Glaze – Mix Sugar and Cinnamon: In a small bowl, whisk together sifted powdered sugar and ground cinnamon until combined.
  9. Prepare Brown Sugar Mixture: Over medium-low heat, bring brown sugar, heavy cream, and butter to a boil in a small saucepan, stirring constantly. Remove from heat and stir in vanilla extract.
  10. Incorporate Powdered Sugar: Whisk the cinnamon powdered sugar mixture into the warm brown sugar blend. Return the pan to low heat and cook while whisking until completely smooth and incorporated. Remove from heat.
  11. Glaze Scones: Let the glaze cool 5 to 7 minutes until slightly thickened, then drizzle it generously over each cooled scone. Sprinkle additional chopped pecans over the glaze.
  12. Store: Store scones in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Refrigerating the dough before baking helps the scones hold their shape and enhances flakiness.
  • Use cold butter and cream to ensure a tender, flaky texture.
  • Adjust the amount of heavy cream if the dough feels too dry or too sticky; it should just come together.
  • You can substitute light brown sugar for dark brown sugar for a deeper molasses flavor.
  • Make sure to cool scones completely before glazing to prevent the glaze from melting off.
  • For extra crunch, toast the chopped pecans before adding to the dough.

Keywords: Brown Sugar Scones, Pecan Scones, Breakfast Scones, Cinnamon Glaze, Homemade Scones, Fall Dessert

Find it online: https://dailysimplerecipe.com/brown-sugar-pecan-scones-with-cinnamon-brown-sugar-glaze-recipe/