Cinnamon Pecan Scones

If you thinking about having some friends over for bunch but have no idea what to make or you are just looking for a simple and quick breakfast give these cinnamon pecan scones a try. They take less than 30 minutes from start to finish and go great with coffee or tea.


  • 2 cups all purpose flour
  • 1 cup pecans, chopped
  • ¼ – ¾ cup sugar (depends on how much of a sweet tooth you have!)
  • ½ cup butter
  • ¼ – ½ cup half and half or buttermilk*
  • 1 egg
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt or sea salt


  1. Preheat your oven to 375 degrees Fahrenheit. While it is preheating, toast your pecans for 5 minutes (stir them every couple of minutes). After the time is up, remove the pecans and set them aside in the freezer.
  2. Combine the remaining dry ingredients in a large mixing bowl.
  3. Using a pastry cutter, add in your butter. Continue cutting until your ingredients resemble cornmeal then stir in the pecans.
  4. Whisk your egg and add to the mixture; add in the vanilla extract as well – do NOT stir the mixture yet.
  5. Stirring as little as possible, add in just enough half-and-half (or buttermilk) so that the dough will stick together. It should crumble easily and there will still be flour in the bowl.
  6. Flour your cutting board and turn out your dough; lightly knead the dough until it is maleable and smooth.
  7. Divide your dough into two even halves then shape them into circles; pat them down until they are approximately one inch thick.
  8. Cut each circle into six pieces.
  9. Prepare a cookie sheet with non-stick spray, oil, or parchment paper then transfer the scones. Bake for 15-20 minutes.

Cinnamon pecan scone are best when served warm, enjoy!

*Don’t have buttermilk on hand? Make your own! It’s fast and easy to do. All you need is regular milk and some lemon juice or white vinegar. If you need half a cup of buttermilk, measure out a scant ½ cup milk and add in 1 tablespoon of lemon juice or white vinegar. Let it sit at room temperature for 5-10 minutes then use it as you would buttermilk!