Pecan Scones

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on

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These pecan scones serve a few and are topped with a decadent brown butter glaze. Find out how to make them here!


For the scones:

  • 11/2 cups (190 gm) all-purpose flour
  • 1/2 tablespoon baking powder
  • 1 teaspoon cinnamon, divided
  • 1/2 teaspoon salt
  • 1/4 cup sugar (50 gm) 
  • ¾ cup chopped pecans, plus more for garnish, if desired
  • 3/4 cups (180 mL) heavy cream, plus extra to brush on tops of scones
  • 1 teaspoon vanilla extract

For the brown butter glaze:

  • 2 tablespoons unsalted butter
  • ¾ cup confectioner’s sugar
  • Pinch of Salt
  • ½ teaspoon vanilla extract
  • 1+ tablespoons of milk


To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar until combined. Toss in the pecans. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape. If needed, add an additional tablespoon or two of cream to make dough to right consistency. 
  3. On a floured surface, bring the dough together to be smooth and pat the dough out into a flat  6” circle. Do not overwork the dough. Using a sharp knife, cut the circle into 6 wedges. Brush the top with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 20 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering or piping with glaze.

To prepare the glaze:

  1. Add the cubed butter to a small saucepan over medium heat. Stir occasionally until the butter is melted to ensure that it melts evenly. Once the butter has melted, it will begin to bubble.Continue to stir regularly. Small golden flecks will begin to form on the bottom of the pan. Stir or whisk gently continuously at this point as the butter is beginning to brown. The bubbling should subside at this point and you should notice the butter takes on a golden tint and begins to smell nutty. Do not let it burn, but stir until golden brown and then whisk the mixture into a medium sized bowl to cool slightly.
  2. Once slightly cooled, about 5 minutes, add the sugar, salt, and vanilla whisking to slightly combine. Add a tablespoon of milk, and continue to add small amounts until the mixture is the right consistency. You’ll want a thinner consistency for glazing and a pourable thick consistency for piping. I used a number 4 tip in a piping bag to ice mine. Enjoy!