Cinnamon & Pecan Scones

Check out this easy recipe from Revel Pastry Company in Chattanooga, TN! 

flat lay including blackberries in a coin horn bowl, brown sugar, cinnamon scone on a plate, all on the kitenge napkin set.

Featured: Kitenge Napkin Set and Cow Horn Bowl from Amani ya Juu.


This recipe is perfect for Mother's Day breakfast in bed or a birthday at the office! 

2 cups all purpose flour

1 Tbsp. baking powder

1⁄2 tsp. kosher salt

1 tsp. cinnamon

1/3 cup brown sugar

6 Tbsp. cold unsalted butter,

cubed 1/2 cup chopped pecans, toasted

1⁄2 cup heavy cream, plus 2 Tbsp.

1 egg

  1. Pre-heat oven to 425 degrees F.
  2. Line a half sheet pan with parchment paper.
  3. In a medium bowl, combine flour, baking powder, salt, cinnamon, and sugar.
  4. Cut in butter with a pastry blender, working quickly so as to avoid warming up the butter, until the mixture has the consistency of cornmeal and there are no large chunks of butter visible.
  5. Stir in the pecans.
  6. In a small bowl, whisk together the 1⁄2 cup heavy cream and egg until well combined. Pour egg and cream mixture over the dry ingredients and stir gently with a rubber spatula until just combined.
  7. Gather dough into a ball and knead gently two or three times until it all the crumbs are incorporated.
  8. Turn the dough out onto a lightly floured surface and pat into a disc about 8 inches in diameter and 3⁄4 - 1 inch thick. Cut the disc into 8 even wedges and place on prepared baking sheet.
  9. Brush the tops of the scones with heavy cream and sprinkle with sugar.
  10. Bake for 12-15 minutes or until golden brown and slightly firm to the touch. Allow to cool on the pan 10 minutes before serving.


Leave a comment

All comments are moderated before being published