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Butter Pecan White Chocolate Scones Small Batch Recipe

Butter Pecan White Chocolate Scones Small Batch

These Butter Pecan White Chocolate Scones are amazing, filled with pecans, white chocolate chips, brushed with 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!

Scroll to the bottom for a full recipe card.

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 scones! They are soft, tender, and slightly fluffy and they are incredibly delicious too!

How to make Butter Pecan White Chocolate Scones:

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

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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.

flour, sugar, baking powder, salt, pecans, and white chocolate chips in a mixing bowl

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.

butter pecan scone dough in a mixing bowl

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

butter pecan scone dough in a circle on a cutting board

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

4 butter pecan scones on a baking tray

Melt the butter and brush the tops generously.

Sprinkle with the turbinado sugar.

4 butter pecan scones on a baking tray topped with butter and sugar

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

Butter Pecan White Chocolate Scones Recipe

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Yield: 4 scones

Butter Pecan White Chocolate Scones

Butter Pecan White Chocolate Scones

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 346 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 43mg Sodium: 233mg Carbohydrates: 34g Fiber: 1g Sugar: 15g Protein: 5g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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