Butter Pecan Scones

Rich and flaky, these scones are studded with buttery Better Halves Pecans inside and sprinkled with more on top for a sweet-and-savory breakfast or coffee break treat. A touch of cinnamon in the dough and glaze adds gentle warmth, while powdered sugar, maple syrup, and granulated sugar layer in just the right sweetness.

The secret to tender scones is simple: keep the butter, milk, and egg cold, and handle the dough as little as possible—just like biscuit or pie dough.

What really sets these apart is Better Halves Pecans. Toasting them in butter, then immediately adding salt and sugar, locks in that sweet-salty flavor right on the nut. It’s a small extra step that delivers authentic butter pecan richness.

An easier-than-you-think recipe with bakery-worthy results.

Recipe adapted from Southern Living.

Ingredients:

5 Tbsp. cold unsalted butter, divided
1 cup chopped Better Halves Pecans
1/3 cup, plus 1/8 tsp. granulated sugar, divided
3/4 tsp. kosher salt, divided
1 1/2 cups all-purpose flour, plus more for surface
1 1/2 tsp. baking powder
1/4 tsp., plus a pinch of ground cinnamon, divided
1 large egg, cold
1 tsp. vanilla extract
9 Tbsp. cold heavy whipping cream, divided
1 cup powdered sugar
1 Tbsp. pure maple syrup

Directions:

Preheat oven to 400°F with rack in top third position. Melt 1 tablespoon of the butter in a medium skillet over medium. Add Better Halves Pecans; cook, stirring occasionally, until nuts are toasted and fragrant, 2 to 3 minutes. Remove from heat, and transfer to a plate. Sprinkle pecans with 1/8 teaspoon each of the granulated sugar and the salt. Cool 10 minutes.
Whisk together flour, baking powder, 1/4 teaspoon of the cinnamon, 1/2 teaspoon of the salt, and remaining 1/3 cup granulated sugar in a large bowl. Cut remaining 4 tablespoons of cold butter into small cubes, and work the butter into the flour mixture using a pastry cutter or 2 forks until the mixture is crumbly but some larger pea-size pieces of butter remain.
Whisk together egg, vanilla, and 6 tablespoons of the cream in a medium bowl; add to flour mixture, and stir until almost combined, about 2 minutes. Add 3/4 cup of the toasted pecans, and fold until just combined and a loose, crumbly dough comes together.
Turn dough out onto a lightly floured surface; shape into a 6-inch-diameter disk about 3/4 inch thick. Use a sharp knife to cut disk into 6 wedges. Arrange wedges about 1/2 inch apart on a small rimmed baking sheet lined with parchment paper. Chill, uncovered, 20 minutes, or cover and chill for up to 12 hours.
Lightly brush tops of scones with 1 tablespoon of the cream. Bake in preheated oven until golden brown and edges are crisp, 18 to 20 minutes. Let cool on baking sheet 5 minutes.
While scones cool, whisk together powdered sugar; maple syrup; and remaining 2 tablespoons cream, 1/8 teaspoon salt, and a pinch of cinnamon in a small saucepan over medium, stirring constantly, until sugar dissolves and mixture thickens, about 2 minutes. Drizzle icing over warm scones, and sprinkle with the remaining 1/4 cup toasted Better Halves Pecans.