If you love pecan pie but wish you could enjoy it for breakfast, these pecan pie scones are your new go-to. Buttery, flaky, and packed with sweet, nutty pecans, they bring all the flavor of classic pecan pie into a handheld treat. Perfect for brunch spreads, cozy mornings, or even an indulgent snack, these scones are sure to become a favorite.
Why you’ll love these pecan pie scones
- Uniqueness: This is not a standard scone. It’s way better.
- Buttery and Flaky: The dough is rich, tender, and easy to work with.
- Nutty and Sweet: Chopped pecans and caramel-like filling bring that classic pecan pie flavor.
- Perfect for Brunch or Coffee: Perfect alongside coffee, cinnamon rolls, or French toast pancakes.
- Impressive but Easy: These scones may look fancy, but they’re simple to make with common ingredients.
Bottom line: this recipe turns ordinary scones into a holiday-worthy treat you’ll want again and again.
Jump to:
- Why you’ll love these pecan pie scones
- Ingredients you will need
- Ingredient substitutions for pecan pie scones
- How to make pecan pie scones
- Tips for Perfect Pecan Pie Scones
- Looking for more brunch ideas
- Pair your pecan pie scones for the ultimate brunch
- How to serve your pecan pie scones
- FAQ
- Pecan Pie Scones
Ingredients you will need
Here’s what makes these pecan pie scones so special:
- Light Brown Sugar: Adds warmth and caramel-like sweetness, both in the dough and the filling.
- Butter (cold): The secret to flaky, tender scones is keeping the cubed butter cold.
- Chopped Pecans: Give a nutty crunch and that classic pecan pie flavor.
- Heavy Cream: Used in the caramel filling to create a rich, smooth texture.
- Vanilla Extract: Enhances the sweetness and ties all the flavors together.
- All-Purpose Flour & Baking Powder: Forms the base of the scone dough, ensuring it rises and stays tender.
- Milk: Moisturizes the dough so it’s soft but not sticky.
See the recipe card for quantities.
Ingredient substitutions for pecan pie scones
These pecan pie scones are easy to customize while keeping their buttery, sweet, and nutty flavor. Here are some substitution ideas:
- Nuts: Substitute the pecans for walnuts, or use a mix of pecans and walnuts for a slightly different crunch and flavor.
- Sugar: Use dark brown sugar or coconut sugar for a unique sweetness.
- Butter: For a dairy-free option, replace the butter with cold vegan butter or coconut oil. Keep it chilled to maintain flaky layers.
- Spices: Add a pinch of cinnamon, pumpkin spice, or nutmeg to the dough or caramel for a warm, fall-inspired flavor.
- Toppings: Instead of the classic sugar topping, try a drizzle of maple glaze or vanilla icing for a fun twist.
How to make pecan pie scones
Making these pecan pie scones is easy. You are 4 steps away from an amazing treat: ✨Mix✨Shape✨Fill✨Bake✨
Make the caramel filling.
Make the scones.
Assemble the scones.
Bake and Enjoy!
Scroll down to the recipe card for exact quantities and instructions.
Tips for Perfect Pecan Pie Scones
- Keep your butter cold and handle the dough gently for flaky layers.
- Toast the pecans first to amp up that nutty crunch and flavor.
- If the dough feels sticky, pop it in the fridge for 15 – 20 minutes before shaping.
- Brush the tops with egg wash or cream to get that gorgeous golden shine.
- Enjoy warm for the best flavor and texture.
Looking for more brunch ideas
If you’re loving these pecan pie scones, here are some other brunch recipes you’re going to want to try next.
Pair your pecan pie scones for the ultimate brunch
These scones are perfect for a brunch spread. Paired with:
Every recipe is easy, tested, and guaranteed to make your brunch table feel warm and welcoming. These pecan pie scones are not just a sweet treat; they’re a showstopper for your morning or afternoon gatherings.
How to serve your pecan pie scones
These scones are amazing, fresh and warm, straight from the oven. Want to be fancy? Pair them with a pat of butter or a drizzle of honey for extra indulgence. Looking to turn them into a dessert? Try topping them with fresh whipped cream or a scoop of vanilla ice cream.
FAQ
Keep them in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Absolutely! Walnuts or almonds work great, too.
Yes! You can prep the dough, shape the scones, and refrigerate them overnight. Bake fresh the next morning for the best results.
Let us know what you think about the pecan pie scones. Did you make them for breakfast or brunch? Leave a comment and a star rating. Are you on Instagram or Facebook? Tag us @thekitchenbucketlist with your pictures, we can’t wait to see what you are cooking up.
Pecan Pie Scones
Equipment
- Cookie sheet
- Parchment paper
- Saucepan
- Whisk
Ingredients
For the caramel filling
- ⅓ cup packed light brown sugar
- 3 tablespoons heavy cream
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the scones
- 2 ¾ cups unbleached all-purpose flour
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) cold butter
- 1 cup chopped pecans, divided
- ¾ cup milk
- 1 teaspoon vanilla extract
Instructions
Make the caramel filling
- In a saucepan, add the light brown sugar, heavy cream, butter, vanilla extract, and salt.
- Over medium heat, mix all ingredients and bring to a boil, mixing often.
- Reduce to a simmer and simmer for 2 minutes. The caramel filling will thicken up. You don’t want it to be liquid, as it will leak from the scones.
- Turn the fire off and pour the caramel filling into a bowl to cool off. Set aside.
Make the scones
- In a mixing bowl, add the flour, light brown sugar, baking powder, and salt. Whisk all ingredients together.
- Add the cold butter and ¾ cup chopped pecans. Mix until you have a crumbly mixture. Using your hands might be easier, but you can also use a pastry knife or 2 forks.
- Add the milk and the vanilla extract. Mix until you have a dough.
- Divide the dough in half.
- Roll one half of the dough into an 8-inch disc.NOTE: Roll the dough on parchment paper so it will be easier to move it from the refrigerator to the cookie sheet.
- Pour the cooled caramel filling over the dough disc, leaving ½ inch clear on the edge so you can seal the top disc to it.
- Sprinkle the remaining ¼ cup of chopped pecans over the caramel filling.
- Roll the remaining dough into an 8-inch disc and place it on top of the caramel.
- Press the edges down to seal both dough discs together.
- Place in the refrigerator for at least 30 minutes or overnight. If you do it overnight, cover with plastic wrap so it doesn’t dry out.
- Preheat the oven to 425℉.
- Take your dough from the refrigerator on the parchment paper and place it on a cookie sheet.
- Cut the top layer like a pizza to make 8 wedges. Do not cut into the bottom layer.
- Cook in the preheated oven for 15 – 17 minutes or until the edges are golden and the dough is set.
- Cool in the pan for 3 – 4 minutes.
- Finish cutting the scones all the way through before transferring to a cooling rack.
- Serve and Enjoy!
I love pecan pie and scones so I knew I needed to make these! They were so buttery and delicious and pair so well with a hot cup of tea. Looking forward to making these again soon!
I’ve never had a scone filled with something before, but I will definitely be having these again. That caramel air is just amazing!