Butter Pecan White Chocolate Scones

Butter Pecan White Chocolate Scones are amazing, filled with chopped pecans, white chocolate chips, brushed with melted butter, and lightly sweetened with a turbinado sugar topping.

They are perfect alongside a cup of coffee for breakfast or as a small batch dessert for two!

Do you hate a really dry scone that breaks into a million crumbles or a poof of dust the instant you bite into it? You’re going to love these pecan scones! They are lightly moist, soft, tender, and slightly fluffy and they are incredibly delicious too!

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Pecans Scones

Preheat the oven to 375 degrees F (190 C).

Line a small baking sheet with parchment paper. Click for a small baking sheet and parchment paper.

In a stand mixer bowl, whisk together the flour, sugar, baking powder and salt.

Stir in the white chocolate chips and pecans until mixed in..

Mix in the heavy cream. Let the mixer run on low to knead gently until a soft dough forms, about 2 minutes. Add in small amounts of flour if it’s too wet or heavy cream if it’s too dray.

On a cutting board, form a ball with the dough. Pat it into a circle about 1 inch thick.

Cut the circle into 4 triangles and place them on the prepared baking sheet, spacing them about 2 inches apart so they can rise.

Melt the butter and brush the tops generously.

Sprinkle the tops with the turbinado sugar.

Bake for 20 minutes until lightly browned. Serve warm or at room temperature.

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Yield: 4 scones

Butter Pecan White Chocolate Scones

Print

These Butter Pecan White Chocolate Scones are tender, filled with pecans, white chocolate chips, brushed with butter, and lightly sweetened with a turbinado sugar topping.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the Scones:

• 3/4 cup all purpose flour
• 1/8 cup granulated sugar
• 1 tsp baking powder
• 1/8 tsp salt
• 1/4 cup white chocolate chips
• 1/4 cup chopped pecans
• 1/2 cup heavy cream (cold)

For the Topping:

• 1 Tbsp butter
• 1/2 Tbsp turbinado sugar

Instructions

1. Preheat the oven to 375 degrees F (190 C).
   
2. Line a small baking sheet with parchment paper. Click for a small baking sheet and parchment paper.
   
3. In a stand mixer bowl, whisk together the flour, sugar, baking powder and salt.
   
4. Stir in the white chocolate chips and pecans.
   
5. Mix in the heavy cream. Let the mixer run on low to knead gently until a soft dough forms, about 2 minutes. Add in small amounts of flour or heavy cream if needed.
   
6. On a cutting board, form a ball with the dough. Pat it into a circle about 1 inch thick.
   
7. Cut the circle into 4 triangles and place them on the prepared baking sheet, spacing them about 2 inches apart.
   
8. Melt the butter and brush the tops generously.
   
9. Sprinkle with the turbinado sugar.
   
10. Bake for 20 minutes until lightly browned. Serve warm or at room temperature.
    

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Zacfton Baking Sheet Stainless Steel Dishwasher Safe (10inch)
• 
  KitchenAid KSM150PSPN Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Persimmon
• 
  Party Bargains 12 Inch x 50 Feet Parchment Paper Roll - 1 Pack Non-stick Baking Parchment Sheet, Silicone Coated Baking Paper, Perfect for Air Fryer Liners, Baking, Roasting, Cake, and Pizzas

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 346Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 43mgSodium: 233mgCarbohydrates: 34gFiber: 1gSugar: 15gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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