Pecan-Cinnamon Scones are very easy to make if you have any baking experience. If you don't have much baking experience, read these scone-making tips before you start baking them.
For an added treat, serve Pecan-Cinnamon Scones with coffee or one of my top ten teas for afternoon tea and with jam, clotted cream, Devonshire cream or lemon curd.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 scones
- 1 c. chopped pecans
- 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
- 1/4 - 3/4 c. granulated sugar (depending on desired level of sweetness)
- 3 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 1/2 cup (1 stick) cold butter
- 1 whisked egg
- 1 tsp. pure vanilla extract
- 1/4 - 1/2 c. buttermilk or half-and-half
- Preheat the oven to 375 degrees. While the oven is preheating, toast the pecans for 5 minutes, stirring occasionally. Remove the nuts from the oven and place them in the freezer.
- In a large mixing bowl, mix the remaining dry ingredients (flour, sugar, baking powder, cinnamon and salt).
- Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
- Stir in the pecans.
- Add the whisked egg and vanilla extract. Do not stir yet.
- With minimal stirring, mix in just enough buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board.
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to two 1–inch thick discs.
- Cut each disc into 6 pieces.
- Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 375-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
- Cool on the baking sheet.