I am a lover of all things scones and these cinnamon pecan scones rock my world. They are not dry or crumbly and they are even a bit sweet. Cinnamon pecan scones are a perfect addition to a special brunch – perhaps Christmas Eve or Christmas morning, or whip up a batch for a Saturday morning breakfast or tea time. They are utterly divine and look so much better than they do in this old photo. One that I will need to update! Here’s how they’re made.
*Adapted from Taste of Home
Cinnamon Pecan Scones
- 3 1/4 c. all purpose flour
- 2/3 c. sugar you can decrease to 1/3 cup if you prefer
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. butter cold and cubed
- 1 1/4 c. buttermilk may need more if dough is too dry
- 1 c. pecans coarsely chopped
- 10 oz package cinnamon baking chips
- 2 Tbsp. melted butter
- granulated sugar for sprinkling
- Preheat Oven to 425 degrees. In a large bowl, combine flour, 2/3 c. sugar, baking powder, baking soda, and salt. Add butter and cut in with a pastry blender or fork until mixture is coarse crumbs. Stir in buttermilk, then fold in chips and pecans.
- Turn dough onto a floured surface and knead with a bit of flour until no longer sticky or just slightly sticky (my preference). Do not over work the dough. You can either form one big circle or split the dough into 2 pieces and make 2 smaller batches.
- On a baking sheet (with parchment paper) or stone, form a circle with the dough. Using a pizza cutter, cut into equal sized wedges. Gently pull each wedge away from the middle to separate, so it’s not longer touching the other wedges. They will be touching again once baking.
- Brush each wedge with melted butter and sprinkle with sugar
- Bake 10-13 minutes or until lightly brown. Serve warm!