Butter Pecan Scones
- 15m Prep Time
- 20m Cook Time
- 45m Ready In
Butter pecan scones are tender, buttery pastries with toasted pecans and a vanilla glaze. Perfect for breakfast or brunch.
Ingredients
- 118 ml unsalted butter
- 59.1 ml chopped pecans
- 591 ml all-purpose flour
- 14.8 ml baking powder
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 118 ml buttermilk
- 1 large egg lightly beaten
- 118 ml dark brown sugar
- 12.3 ml vanilla extract
- 118 ml powdered sugar
- 9.86 ml whole milk
- 4.93 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 191 mg
- Iron: 2.97 mg
- Magnesium: 21.7 mg
- Phosphorus: 164 mg
- Potassium: 128 mg
- Zinc: 0.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml unsalted butter
- 59.1 ml chopped pecans
- 591 ml all-purpose flour
- 14.8 ml baking powder
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 118 ml buttermilk
- 118 ml dark brown sugar
- 12.3 ml vanilla extract
- 118 ml powdered sugar
- 9.86 ml whole milk
- 4.93 ml vanilla extract
Prepare
- 1 large egg, lightly beaten
Let's Cook
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Step 1.
Preheat the oven to 400°F. Lightly butter and flour a baking sheet.
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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.
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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.
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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.
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Step 5.
Add the wet ingredients to the dry ingredients and stir just until blended—do not overmix. The dough will be slightly sticky.
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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.
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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.
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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.