Cinnamon, Pecan, and Currant Cream Scones Recipe

Name: Cinnamon, Pecan, and Currant Cream Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup heavy cream plus additional for brushing the scones; 1 large egg yolk; 1/2 teaspoon vanilla; 1 cup all-purpose flour; 3 tablespoons sugar plus additional for sprinkling the scones; 1/4 teaspoon salt; 1 1/2 teaspoons double-acting baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 3 tablespoons cold unsalted butter, cut into bits; 1/3 cup pecans, chopped; 1/4 cup dried currants

Servings: persons

1/4 cup heavy cream plus additional for brushing the scones
1 large egg yolk
1/2 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar plus additional for sprinkling the scones
1/4 teaspoon salt
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into bits
1/3 cup pecans, chopped
1/4 cup dried currants

1
In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla.
2
Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal.
3
Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough.
4
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges.
5
Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar.
6
Bake the scones in the middle of a preheated 400F.
7
oven for 15 to 18 minutes, or until they are golden.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup heavy cream plus additional for brushing the scones, 1 large egg yolk, 1/2 teaspoon vanilla, 1 cup all-purpose flour, and more.

Yes, Cinnamon, Pecan, and Currant Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon, Pecan, and Currant Cream Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions