Cinnamon Pecan Scones

These light and buttery Cinnamon Pecan Scones are filled with cinnamon and pecans and sprinkled with extra cinnamon sugar! Serve with a warm cup of coffee for the perfect breakfast!

Tips for making the perfect scones:

1. Always start with COLD butter straight from the refrigerator and work fast so the butter doesn’t soften. Using a pastry cutter really helps this process and it’s one of my favorite tools.

2. Don’t over mix your dough or the scones will become tough. Gently mix it until it is just combined. My favorite silicone spatulas are linked here and they make the perfect Christmas or birthday gift for a baker!

3. Freezing your scones before baking is a tip I learned from King Arthur Flour and this allows the gluten to relax, making lighter, more tender scones.

4. Add whatever ingredients you like. Fresh fruits, dried fruits, nuts, etc.

For more scone recipes, check out these Blueberry Scones, Raspberry Almond Scones, and Chocolate Orange Scones!

Happy Baking!

Photos by Mary Grace Bethea.

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Cinnamon Pecan Scones

Yield: 8 large scones or 12 smaller scones

Author: Elisabeth and Butter

prep time: 40 Mcook time: 10 Mtotal time: 50 M

ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 5 tablespoons unsalted butter, cold and cut into cubes
• 1 cup cold heavy cream
• 1 cup pecans, toasted and chopped
• Extra heavy cream for brushing
• Extra cinnamon and sugar for sprinkling

instructions:

How to cook Cinnamon Pecan Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon until combined.
2. Using a pastry blender or two knives, cut butter into the flour until it resembles course crumbs. There be small pieces of butter throughout the flour. Stir in chopped pecans .
3. Pour in heavy cream and gently stir until just combined using a rubber spatula. Do not over mix the dough or the scones will become tough.
4. Transfer dough to a floured surface and gently knead until the dough comes together. For larger scones, press dough into an 8 inch circle and slice into triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.
5. Preheat oven to 425°F and line a baking sheet with parchment paper.
6. Place triangles on the baking sheet and place in the freezer for about 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.
7. Once out of the freezer, brush with heavy cream, sprinkle with cinnamon sugar and press a few extra pecans on top. Bake for 10-15 minutes, or until golden brown on top.
8. Place on drying rack to cool and serve at room temperature.

NOTES:

*These scones can be stored in an airtight container at room temperature for up to 4 days. *You can also freeze the dough in an airtight container and bake up to 3 months later!

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