Pecan Pie Scones
From The Kitchen Bucket List to your table, these pecan pie scones are buttery, nutty, and full of cozy flavor. They are easy to make and perfect for a holiday brunch or a weekend treat. Add butter, honey, whipped cream, or whatever you like. However you enjoy them, they’ll totally level up your treat game.
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!
