Butter Pecan Scones

Let's Cook

1. Step 1.

   Preheat the oven to 400°F. Lightly butter and flour a baking sheet.

2. Step 2.

   Melt ½ cup (1 stick) unsalted butter in a large skillet over medium heat. Add ¼ cup chopped pecans and cook for 2 minutes, until toasted and fragrant. Remove the skillet from the heat and set aside to cool.

3. Step 3.

   In a large mixing bowl, sift or whisk together 2½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt, and ¼ teaspoon baking soda.

4. Step 4.

   In a medium bowl, whisk together ½ cup buttermilk, 1 large egg (lightly beaten), ½ cup dark brown sugar, and 2½ teaspoons vanilla extract. Using a spatula, scrape in the cooled pecans and butter from the skillet and stir to combine.

5. Step 5.

   Add the wet ingredients to the dry ingredients and stir just until blended—do not overmix. The dough will be slightly sticky.

6. Step 6.

   Transfer the dough to the prepared baking sheet and flatten it into a disk about ¾ inch thick. Cut into 6 equal wedges but do not pull them apart.

7. Step 7.

   Bake for about 20 minutes, or until the scones are light golden brown. Let cool on the baking sheet for about 10 minutes, then carefully separate the scones.

8. Step 8.

   While the scones are cooling, whisk together ½ cup powdered sugar, 2 teaspoons whole milk, and 1 teaspoon vanilla extract to make the icing. Drizzle the icing over the warm scones. Serve with coffee or tea.