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Cinnamon Pecan Scones

These cinnamon pecan scones are addictive! I suggest you make a double batch so that you might have some leftover for breakfast the next day.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breads, Breakfast
Cuisine: American, United Kingdom
Servings: 15 3 1/2" scones


  • 3 cups Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 cup pecan meal
  • 1/2 cup chopped pecans
  • 1/2 cup cinnamon chips
  • 1/2 cup butter 8 tablespoons
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract


  • Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper.
  • In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips.
  • Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing.
  • In a separate bowl, beat together the buttermilk, eggs and vanilla.
  • Pour the wet ingredients over the dry ingredients, and stir to combine.
  • Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together.
  • Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife.
  • Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm.
  • Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.