Brown Sugar and Pecan Scones

Steps

1. 1

   Line baking sheet

   • Line a large baking sheet with parchment paper.
2. 2

   Mix dry ingredients

   • In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until combined.
   • Make sure there are no lumps of brown sugar.
3. 3

   Cut in cold butter

   • Add the cold butter cubes to the flour mixture.
   • Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible throughout.
   • This should take about 2–3 minutes.
   • Do not overmix or allow the butter to warm up.

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   Ready when: Mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible

   Tip: Keep your hands cool and work quickly; warm butter will produce dense scones instead of tender ones

4. 4

   Fold in pecans

   • Gently fold the chopped pecans into the mixture until evenly distributed.
   • Use a spatula or wooden spoon to fold gently rather than stirring.
5. 5

   Add cream and form dough

   • Pour the cold heavy cream (and vanilla extract if using) over the mixture.
   • Using a fork or spatula, gently stir and fold until the dough just comes together—there should be a few streaks of flour still visible.
   • Stop mixing immediately; do not overmix as this develops gluten and results in tough, dense scones.

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   Ready when: Dough just comes together with a few flour streaks still visible

   Tip: Slight unevenness in the dough is good—stop as soon as it barely holds together

6. 6

   Shape and chill scones

   • Lightly flour a clean work surface.
   • Gently turn the dough out onto the surface and form it into a disk about 3/4 inch (2 cm) thick.
   • Using a sharp knife, cut the disk into 12 wedges (like cutting a pizza), or cut into rounds with a 2-inch (5 cm) biscuit cutter.
   • Place each scone on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
   • Cover loosely with plastic wrap and place in the freezer for 20 minutes until the scones are very firm and cold.

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   Ready when: Scones are firm and very cold to the touch

   Tip: Chilling is essential—it prevents spreading and ensures a tender, flaky crumb

7. 7

   Brush with egg and bakeOven 400°F / 205°C

   • Remove the scones from the freezer.
   • Brush the top of each scone lightly with the beaten egg.
   • Bake at 400°F (200°C) for 15–18 minutes, until the tops are deep golden brown and a toothpick inserted into the center of one comes out with a few moist crumbs.
   • Do not overbake.
   • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.

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   Ready when: Tops are deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, not clean

   Tip: Avoid egg dripping down the sides of the scones, which prevents even rising; slightly underbaked scones are moister and more tender than fully baked ones