Pecan Pie Scones
Photo by Nico Schinco
MAKES
8 scones
TAKES
Prep time: 30 minutes (includes chilling)
Cook time: 40 minutes
Total: 1 hour and 20 minutes
✻ ABOUT THIS RECIPE
A dreamy mashup perfect for fall baking! These pecan pie scones are studded with spiced pie dough pieces, an easy caramel swirl, and plenty of toasty pecans. Perfect for breakfast, brunch, or alongside a cup of coffee or tea anytime of day - these are a little more decadent + sweet than your average scone, making them perfect for special occasions, cozy long weekends, or lazy morning-after-a-holiday vibes.
INGREDIENTS
Pie Crust
one recipe Extra Flaky All Buttah Pie Dough
egg wash, as needed (see Note)
turbinado sugar, as needed
Caramel Filling
66 g / ⅓ cup dark brown sugar
43 g / 3 tablespoons heavy cream
14 g / 1 tablespoon unsalted butter
pinch of salt
Scones
331 g / 2 ¾ cups all purpose flour
106 g / ½ cup dark brown sugar
5 g / ¾ teaspoon fine sea salt
113 g / ½ cup cold unsalted butter, cut into ½ inch / 1 cm cubes
170 g / ¾ cup heavy cream, plus more for brushing
5 g / 1 teaspoon pure vanilla extract
170 g / 1 cup pecans, roughly chopped
turbinado sugar, as needed for finishing
More Baking Fun This Way:
METHOD
1. Preheat the oven to 425°F / 218°C. Line a baking sheet with parchment paper.
2. Make the Pie Crust: Roll out the pie crust on a lightly floured surface to ¼ inch / ⅔ cm thick. Transfer to the baking sheet, brush evenly with egg wash and sprinkle generously with turbinado sugar.
3. Dock the pastry all over with a fork. Place another piece of parchment on top of the dough, then place a second baking sheet on top of the parchment.Bake until the pastry is evenly golden brown (you can lift the baking sheet to check as needed), 15 to 17 minutes. Cool completely.
4. Make the Caramel Filling: In a small pot, heat the brown sugar, cream, butter and salt over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens, about 3 minutes. Cool to room temperature.
5. Make the Scones: Line the baking sheet with a fresh piece of parchment. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the butter and toss so that each cube is coated well with flour.
6. Using your fingers or a pastry cutter, cut the butter into the flour until it’s about the size of peas. Add the cream and vanilla, and mix to combine. Crumble the pie crust over the dough along with the pecans. Mix gently to combine.
7. Divide the dough into two even pieces. On a lightly floured surface, pat half the dough into a circle about ½ inch / 1 ⅓ cm thick. Spread the cooled caramel sauce onto the center of the dough, leaving about ½ inch / 1 ⅓ cm uncovered all the way around.
8. Pat out the second piece of dough to ½ inch / 1 ⅓ thick and gently place on top of the caramel sauce. Press around the edge to seal. Chill for 15 minutes.
9. Cut the dough into 8 even triangles and transfer to the prepared baking sheet. Brush the surface of each scone with cream and garnish with turbinado sugar. Bake until the scones are evenly golden brown and appear set on the surface, 17 to 20 minutes. Cool at least 12 minutes before serving.
NOTES
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt together to combine.
This recipe is also a great use for scraps of pie dough that you may have saved from other baking projects!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
