White Chocolate Pecan Scones
Photography by Lalaloula | Total Time: 30 minutes | Makes 8 scones
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
⅓ teaspoon fine salt
¼ cup cold unsalted butter
½ cup milk
1 large egg
1 teaspoon pure vanilla extract
6 ounces good-quality white chocolate (such as Lindt), chopped into large chunks
¾ cup chopped pecans (left in large chunks)
Baking Instructions
Preheat your oven to 375°F (190°C). In a large mixing bowl, stir together the flour, sugar, baking powder, and salt until evenly combined.
Cut the cold butter into the dry mixture with a pastry blender or food processor, working the butter until the whole mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk, egg, and vanilla until smooth.
Pour the wet mixture into the flour blend, and knead gently until just combined. Work in the white chocolate chunks and pecans until evenly distributed.
Lightly flour your hands and a clean work surface, then pat the dough out to an even thickness of ⅝ inch.
Cut the dough into wedges, squares, or any shape you prefer.
Arrange the scones on an ungreased baking sheet, and bake for 15 to 20 minutes, until the tops are lightly golden brown.
Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm, or let cool completely and store in an airtight container for later.
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Reader Reviews
These are honestly so good! They’re soft and tender on the inside, with a lovely crispy crust, and the flavor is completely moreish—you can’t stop at just one. The nutty depth of pecans pairs perfectly with the sweetness of the white chocolate, making for a really indulgent scone that’s perfect for a tea or coffee break.
I made a half batch and swapped in ¾ cup spelt flour + ¼ cup whole spelt flour, which worked wonderfully. Next time I’ll cut the added sugar down to around 1 tablespoon, because the white chocolate already adds plenty of sweetness on its own.
All in all, another fantastic recipe from the Queen of Scones! Thank you so much for sharing this with us, Annacia!
Made and reviewed for Veggie Swap #25, August 2010.
These are delicious! Very light, perfectly sweet (not too much at all), and packed with so much flavor. I followed the recipe and used Lindt white chocolate and fresh pecans, and they were so easy to put together. I can’t wait to have another one with my coffee tomorrow morning.
Excellent! So sweet and light. I used white chocolate chips and walnuts because that’s what I had on hand, and the kids gobbled the whole batch up instantly.
Wonderful scones as always, Annacia! I got lazy and used pre-made white chocolate chips instead of chopping a full bar. I don’t love how chips react to oven heat, so I’ll definitely chop my own next time. That said, the scones themselves were absolutely delicious! The dough was so easy to work with and not sticky at all, and it puffed up beautifully into little fluffy pillows. You really do have the best scone recipes!
These are incredible—such wonderful flavor and texture! My husband and I both loved them (he was lucky to get any, honestly, because I wanted to eat the whole batch myself). I swapped 1 ½ cups whole wheat pastry flour + ½ cup oat flour for all-purpose, brown sugar for white sugar, and half white / half dark chocolate for all white chocolate (I didn’t have any of the original ingredients on hand) and they still turned out amazing. 10 out of 10 stars! Thank you Annacia!
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Reader Submitted Tweaks
Very good scones! I increased the baking powder to 3 teaspoons, used half and half cream instead of milk, and used white baking chips instead of hand-cut chunks. We loved these, thanks for sharing Annacia!
— Kitten :)
