Description
These Brown Sugar Pecan Scones are a delightfully tender and flaky treat, infused with the rich flavors of brown sugar and toasted pecans. Baked to golden perfection and topped with a luscious cinnamon brown sugar glaze, they make a perfect accompaniment to your morning coffee or an afternoon tea.
Ingredients
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
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until well combined.
- Cut in Butter and Add Nuts: Using a pastry blender or two forks, cut the cold diced butter into the dry ingredients until the mixture resembles pea-sized pieces. Stir in the chopped pecans.
- Add Cream and Form Dough: Create a well in the center of the dry mixture. Pour half of the cold heavy cream into the well and gently mix until the ingredients are moistened. Add the remaining cream gradually and mix until the dough just starts to come together; you may not need all the cream.
- Knead and Shape Dough: Transfer the dough onto a lightly floured surface and gently knead just until it forms a cohesive dough. Shape the dough into a 7-inch flattened disk.
- Portion Scones: Using a knife or bench scraper, cut the dough into eight even triangular pieces. Arrange the triangles on a parchment-lined baking sheet and refrigerate for one hour to firm up.
- Preheat Oven and Prepare Egg Wash: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and 1 tablespoon of heavy cream for the egg wash.
- Brush and Bake: Brush each scone generously with the egg wash (you won’t need all). Bake the scones for about 20 minutes or until they turn golden brown and sound hollow when tapped. Remove from the oven and cool completely on a wire rack.
- Prepare Cinnamon Brown Sugar Glaze: In a small bowl, whisk together the sifted powdered sugar and ground cinnamon until smooth. In a small saucepan over medium-low heat, combine the brown sugar, heavy cream, and butter. Stir constantly until the mixture comes to a boil. Remove from heat and stir in vanilla extract.
- Incorporate Powdered Sugar: Whisk the cinnamon powdered sugar into the hot butter and sugar mixture until smooth. Return the saucepan to low heat and cook, whisking continuously, until the glaze is completely dissolved and smooth. Remove from heat.
- Glaze and Garnish Scones: Allow the glaze to cool for 5 to 7 minutes until slightly thickened. Drizzle the glaze generously over each cooled scone and sprinkle additional chopped pecans on top as garnish.
- Storage: Store the scones in an airtight container at room temperature for up to 3 days, maintaining their freshness and texture.
Notes
- Make sure the butter and heavy cream are cold to achieve the best flaky texture in the scones.
- Do not overknead the dough; gentle kneading preserves tenderness.
- Chilling the shaped dough before baking helps the scones hold their shape and develop a better crumb.
- The glaze should be allowed to cool slightly before drizzling so it thickens and coats the scones well without melting them.
- You can toast the pecans lightly before incorporating for a deeper nutty flavor.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
