Cinnamon-Pecan Scones

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Cinnamon-Pecan Scones

star rating (7) rate this recipe »
Published prior to 2008

These scones, rich with the flavor of pecans and studded with sweet, spicy cinnamon chips, are like that certain brand of potato chips, of which it's claimed "you can't eat just one."

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
1 cup pecan meal
1/2 cup chopped pecans
1/2 cup cinnamon chips*
1/2 cup butter or margarine
3/4 cup buttermilk
2 large eggs
2 teaspoons vanilla or 1/4 teaspoon butter-vanilla flavor powder*

In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips. Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing. In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the wet ingredients over the dry ingredients, and stir to combine.

Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together. Pat it into a rectangle about 8 x 10 inches, and cut the dough into 2 to 3-inch diamonds or squares with a sharp knife. Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm. Yield: approximately fifteen 3 1/2-inch scones.

*Available through our catalogue.


  • star rating 04/15/2014
  • Charlene from Alexandria, VA
  • Forgot to add this on my earlier review -- also added 1/2 teaspoon ground cinnamon and used 1-1/2 teaspoons vanilla with 1/2 teaspoon maple flavoring instead of 2 teaspoons vanilla.
  • star rating 04/15/2014
  • Charlene from Alexandria, VA
  • Melts in your mouth! I increased the chopped pecans to one cup, the cinnamon chips to 3/4 cup, and added an extra splash of buttermilk. Just scooped the dough out of the bowl with an ice cream scoop and plopped them right onto the cookie sheet. Sprinkled the tops with sparkling sugar, and voila! Quite possibly the most scrumptious scones I've ever had. Seriously, you should make these.
  • star rating 09/16/2012
  • Haute-Carbs from KAF Community
  • Very good recipe. I substituted chopped dried apples for the cinnamon chips, and added 1t of cinnamon. Recipe appears to be forgiving for other substitutions as well.
  • star rating 11/21/2010
  • Kathy from Lakewood, CA
  • This recipe is fantastic and it lends itself well to substitutions. I wanted to make it these scones this morning, but I didn't have the pecans and cinnamon chips. I used almond meal, raw sliced almonds and chocolate chips in place of the pecan ingredients and cinnamon chips. They were quite good! I did top them with the cinnamon sugar though and it added a nice finishing touch. In my experience the scones made with these substitutions needed the longer baking time.
  • 09/08/2010
  • laverles from KAF Community
  • I love these scones! They are very easy to make and taste divine. Sometimes I put in extra cinnamon chips - just a personal preference for a cinnamon fanatic. I also make my own pecan meal by grinding pecans in my mini food processor and keep any extra in the freezer for the next batch. Try these won't be sorry!
  • star rating 02/15/2010
  • Megan from Ottawa, IL
  • we love these scones!! I do add a bit of grounded cinnamon to the dry ingredients and I use dried buttermilk powder so I don't have to keep buttermilk in the house
  • star rating 05/10/2009
  • Cyn from NE Connecticut
  • Was happy with my first attempt at this recipe. I will however double the amount of cinnamon chips to 1 cup and make sure the pecans are coarsely chopped. Both of these are personel preferances though and not a fault of the recipe as published.