Cinnamon-Cappuccino-Pecan Scones

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Recipe photo
Hands-on time:
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Yield: 20 small scones

Recipe photo

Dusky-dark from cinnamon and espresso, these scones are moist, crumbly, and packed with flavor. Read our blog about these scones, with additional photos, at Flourish.

Cinnamon-Cappuccino-Pecan Scones

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 small scones
Published: 01/01/2010


  • 3 cups King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup butter, cut into pats or small cubes
  • 1/3 cup pecans, processed or blended itll very finely ground
  • 1/2 cup cappuccino chips
  • 1/2 cup cinnamon chips or cinnamon Flav-R-Bites
  • 2 teaspoons espresso powder dissolved in 1 tablespoon hot water
  • 1/2 cup sour cream or yogurt (low-fat is fine)
  • 4 to 5 tablespoons ice water
  • 2 tablespoons coarse white sparkling sugar, for topping

Tips from our bakers

  • To make now, serve later, prepare the scones up to the point where they're shaped and ready to go into the oven. Freeze on a baking sheet, then place in a plastic bag, removing as much air as possible, and store in the freezer for up to 2 months. To bake, place frozen scones on a baking sheet and bake for about 25 minutes in a preheated 400°F oven.


Preheat the oven to 400°F. Lightly grease (or line with parchment) a large baking sheet.

1) Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.

2) Work the butter into the dry ingredients till the mixture is unevenly crumbly; don't be afraid to leave some of the butter in pea- or marble-sized chunks.

3) Add the ground pecans and chips, stirring to combine.

4) Dissolve the espresso powder in the hot water.

5) Gently stir the dissolved espresso and sour cream or yogurt into the dough, just till it's well dispersed; the dough will be very crumbly.

6) Add enough ice water to bring the dough together in a cohesive mass.

7) Gather the dough into a ball, and place it on a well-floured work surface.

8) Pat/roll it into an 8" to 9" circle about 3/4" thick.

9) If desired, brush the surface of the dough with milk, and sprinkle with coarse white sparkling sugar.

10) Use a 2" cutter to cut about 20 scones, gathering the scraps and gently shaping into round scones without re-rolling.

11) Place the scones on the prepared baking sheet, leaving just over 1" between them.

12) Bake the scones for about 20 minutes, till they're golden brown. When you break one of the center scones open, the middle should be baked all the way through, not doughy or wet.

13) Remove the scones from the oven, and serve warm.


  • star rating 02/06/2013
  • George from livonia, Michigan
  • This one is a loser... Dry, the cinnamon is too much. Even taste salty. Definitely not a keeper. Not like the bacon chives scones..
    I am sorry this recipe was a disappointment for you. Thanks for trying it and for taking the time to review! Elisabeth
  • star rating 08/16/2011
  • Judy G from Sarasota, Florida
  • These are abslolutely fantastic!!! Did not have cinnamon chips but did have caramel chips and chocolate chips so that's what I added - a real keeper - thanks King Authur - I also did not have a scone cutter so just used a glass- worked just fine..
  • star rating 02/22/2011
  • wildjoy from KAF Community
  • I made these last night when we were all craving something a little sweet. I had some mini-chocolate chips that needed using up, exactly half a cup! I used those instead of the cappacchino chips, but other than that followed the recipe exactly. The resulting scones were absolutely delicious warm (9 pm), and also quite good cold (about midnight) and slightly reheated this morning (6am)! I doubt there will be any left by the time I get home this afternoon - my husband works nights and he came home just after I left. I will definitely make these again; they're just lightly sweet enough.
  • star rating 09/30/2009
  • Jackie from Massachusetts
  • Oh my:-)! My husband and I loved these. As Connie from CT said they have a "delightful crunch and intriguing taste". As the directions say, you may have to add extra ice water, and I did have to add some extra to get the dough to the right consistency. Additionally, I ordered extra cappuccino chips, from King Arthur, for my daughters, and sent them the chips and a copy of this recipe. (They already had cinnamon chips.) They, too, loved the unique taste. I will definitely make these again. They may be unlike other scones but they are so very good.
  • star rating 04/28/2009
  • LLW from DFW Texas
  • I love cinnamon and coffee, but I think the flavor combination of cinnamon and coffee in these scones competed instead of complimented one another. The taste wasn't pleasing and I won't be making them again.
  • star rating 12/22/2008
  • Maria from Edwards, MO
  • Excellent scones. Great taste. The recipe says the dough will be crumbly (it is!) and calls for 4 to 5 tablespoons of water, but note, Step 6 says to keep adding ice water until the dough is cohesive. I ended up adding another 4 or 5 tablespoons of water and two tablespoons of cream before I got the right texture, and was able to form a ball. So, don't worry if you need to add quite a bit more liquid. I will definitely make the recipe again. Next time, however, I will divide the dough in half. Working with half at a time should be much easier.
  • star rating 12/03/2008
  • Connie from Connecticut
  • These were the BEST! They were nothing like scones that I remember having (and didn't really like!), but were moist and very flavorful. Each had a delightful crunch and intriguing taste. We didn't have the right chips so we substituted white chocolate and toffee. The result was great, they needed nothing more, were served "as is" and proved to be a major hit!

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