Butterscotch Pecan Scones Recipe
If you’re searching for a freshly baked treat that tastes like pure comfort and feels like a sweet hug, let me introduce you to Butterscotch Pecan Scones. These golden, flaky pastries deliver a wonderful balance of buttery richness, warm butterscotch bits, and crunchy toasted pecans in every bite. They’re blissful alongside your morning coffee and truly irresistible as an afternoon snack. Whether you’re baking for friends or treating yourself, this recipe is about to become your newest go-to for something decadent, nutty, and just a little bit nostalgic.
Ingredients You’ll Need
What I really love about these Butterscotch Pecan Scones is how simple the ingredients are — but each one has an important job! From creating lift and tenderness to filling each wedge with creamy sweetness and toasty crunch, every item in this list matters for that melt-in-your-mouth scone experience.
- All-purpose flour: The sturdy backbone of these scones, giving them their classic crumbly texture.
- Granulated sugar: Just the right amount to lightly sweeten the scone dough without overwhelming the butterscotch flavor.
- Baking powder: Lends a wonderful rise and airy softness to each bite.
- Salt: Heightens all the sweet and nutty notes, letting the butterscotch shine through.
- Unsalted butter (cold and cubed): Essential for creating scones with flaky layers and buttery flavor, be sure it stays cold until mixing!
- Butterscotch chips: The star detail, melting into pockets of caramel flavor as they bake.
- Chopped pecans: Brings a delightful crunch and toasty aroma that pairs perfectly with butterscotch.
- Heavy cream: Adds richness and tenderness to the dough; don’t be tempted to swap it for milk!
- Large egg: Binds everything together and contributes to the perfect scone crumb.
- Vanilla extract: A dash of vanilla lifts the whole batch and ties all the flavors together.
- Heavy cream (for brushing): Makes the tops golden and helps the optional sugar stick.
- Coarse sugar (optional, for sprinkling): Adds a beautiful bakery touch and a little sweet crunch on top.
How to Make Butterscotch Pecan Scones
Step 1: Prep Your Equipment
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your scones won’t stick and makes cleanup a breeze — a tiny detail that makes a world of difference!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This even distribution is key for evenly risen scones every time. Give your dry ingredients a good stir so there are no stubborn clumps left behind.
Step 3: Cut in the Butter
Add the cold, cubed unsalted butter to your dry mix. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse, buttery crumbs. If you see some small pea-sized pieces, you’re doing it right — those bits of butter will melt in the oven, creating gorgeous, flaky layers.
Step 4: Fold in Butterscotch Chips & Pecans
Stir in the butterscotch chips and chopped pecans, making sure they’re evenly dispersed for big flavor and crunch in every slice of these Butterscotch Pecan Scones.
Step 5: Bring It All Together
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until thoroughly combined. Pour this mixture gently over your dry ingredients and stir with a fork or spatula until just combined. Be careful not to overmix — a slightly shaggy dough is ideal for tender scones.
Step 6: Shape and Cut
Turn your dough out onto a lightly floured surface and gently pat it into an 8-inch circle, about 1 inch thick. Using a sharp knife or bench scraper, slice the circle into 8 even wedges. Space the wedges apart slightly on your prepared baking sheet to give them room to rise and crisp up.
Step 7: Add a Finishing Touch
Brush the tops of each scone with a little heavy cream, then sprinkle with coarse sugar if you like a crunchy, sparkly finish. This simple step transforms your scones from homemade to totally bakery-worthy.
Step 8: Bake to Perfection
Slide the baking sheet into the oven and bake for 15–18 minutes, until your Butterscotch Pecan Scones are golden brown on top and slightly firm to the touch. Let them cool just a few minutes before serving — they’re truly dreamy while still a little warm.
How to Serve Butterscotch Pecan Scones
Garnishes
The beauty of Butterscotch Pecan Scones is that they don’t really need much, but a light dusting of powdered sugar or a drizzle of extra butterscotch sauce can make them extra special. A few extra toasted pecan pieces scattered on top give a festive look (and a little hint for what’s inside).
Side Dishes
These scones are best paired with something fresh and simple, like sliced strawberries or juicy orange segments. For a true café-style touch, serve alongside Greek yogurt or a cloud of softly whipped cream. And, of course, don’t forget your favorite cup of tea or bold coffee — they’re practically made for dunking.
Creative Ways to Present
For brunch, arrange the Butterscotch Pecan Scones on a rustic wooden platter and add a jar of homemade berry jam or a cinnamon-infused honey butter. Hosting a tea party? Stack them on a tiered cake stand and tuck in edible flowers for a charming, bakery-inspired vibe.
Make Ahead and Storage
Storing Leftovers
If you somehow have a few Butterscotch Pecan Scones left, let them cool completely and then pop them into an airtight container. Keep at room temperature for up to 2 days; they’ll stay soft and delightfully flavorful for snacking or breakfast on the go.
Freezing
Yes, you can absolutely freeze these! Lay cooled scones in a single layer, freeze until solid, then transfer to a freezer-safe zip bag. They’ll keep for up to 2 months. Simply thaw at room temperature (or overnight in the fridge) whenever a craving hits.
Reheating
To revive that fresh-baked magic, warm scones in a 300°F oven for 5–8 minutes, or give them a quick zap in the microwave for 10–15 seconds. This brings back their buttery softness and makes the butterscotch chips melty again — heavenly!
FAQs
Can I make Butterscotch Pecan Scones ahead of time?
Absolutely! You can mix and shape the scone dough, then refrigerate the wedges overnight before baking. In the morning, just brush with cream and bake straight from the fridge for a fresh, warm treat.
What’s the best way to get flaky scones?
The key is to use very cold butter and handle the dough as little as possible. Those little pockets of cold butter melt in the oven, creating incredible layers and that signature scone texture.
Can I substitute walnuts or leave out the pecans?
Definitely! Walnuts or even hazelnuts work well if someone doesn’t love pecans, or you can omit the nuts entirely for a butterscotch-forward scone.
Do Butterscotch Pecan Scones work with gluten-free flour?
Yes—with a good 1:1 gluten-free blend, you can still get delicious results. Just watch the dough consistency; you might need a splash more cream.
Why did my scones turn out tough or dry?
This usually means the dough was overmixed or packed too tightly. Remember, a gentle hand is your best friend for fluffy, tender Butterscotch Pecan Scones!
Final Thoughts
There’s something truly magical about baking a batch of Butterscotch Pecan Scones and sharing them, warm from the oven, with someone you love (or just treating yourself!). I hope you give this recipe a try and find as much joy in every sweet, toasty bite as I do — happy baking!
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Butterscotch Pecan Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of butterscotch and pecans with these delectable Butterscotch Pecan Scones. Perfect for a cozy breakfast or delightful brunch treat, these scones are a delightful balance of sweetness and nuttiness.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup butterscotch chips
- 1/2 cup chopped pecans
Wet Ingredients:
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (for brushing)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add Butter and Mix: Cut in cold butter until mixture resembles coarse crumbs.
- Combine Ingredients: Stir in butterscotch chips and chopped pecans.
- Mix Wet Ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla extract.
- Combine Wet and Dry Mixtures: Pour wet ingredients into dry ingredients and stir gently until just combined.
- Form Dough: Turn dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges.
- Bake: Place wedges on the baking sheet, brush with heavy cream, and sprinkle with coarse sugar. Bake for 15-18 minutes until golden brown.
- Cool and Serve: Cool slightly before serving.
Notes
- These scones are best enjoyed warm.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 360
- Sugar: 16g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
