Cinnamon Pecan Scones

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1 from 1 vote

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.
Course Breads, Breakfast
Cuisine American, United Kingdom
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.

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