Name: Chocolate Pecan Scones Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour; 1/2 teaspoon salt; 3 teaspoons baking powder; 1/2 cup light brown sugar, packed; 1 teaspoon ground cinnamon; 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces; 1 large egg; 3/4 cup heavy cream; 1 teaspoon vanilla extract; 12 ounce bag chocolate chips; 1 cup pecans, chopped; 1 large egg, beaten (for egg wash); 1 teaspoon milk or water (for egg wash); 2 tablespoons confectioners' sugar, for sprinkling

Imagine the warm aroma of cinnamon, melted chocolate, and toasted pecans filling your kitchen — that's exactly what you'll get with this Chocolate Pecan Scones Recipe. These scones are the perfect balance of flaky texture and rich flavors that make mornings feel extra special.

Three triangular scones are shown close up, each with a golden brown, slightly rough surface dotted with dark melted chocolate chunks and small nut pieces. The scones have a light dusting of white powdered sugar on top, adding a soft contrast to the rich browns. The texture appears crumbly and dense with visible cracks and uneven edges. They are placed on crumpled parchment paper that sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pecan Scones Recipe
Top Tip
How to Serve Chocolate Pecan Scones Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pecan Scones Recipe

Why You'll Love This Recipe

I adore this Chocolate Pecan Scones Recipe because it manages to be both indulgent and comforting — the kind of treat that feels homemade but looks bakery-worthy. Every bite brings a little celebration of flavor and texture that’s just unbeatable.

Flaky, tender texture: The cold butter and careful mixing create scones that are perfectly tender without being dry or crumbly.
Chocolate and pecan combo: A classic pairing that adds sweetness and crunch in every bite, making snack time feel fancy yet approachable.
Simple ingredients: Ingredients you likely have on hand, no need for complicated shopping trips or rare extras.
Quick to make: From start to finish this recipe takes less than an hour — great for busy mornings or last-minute brunch plans.

The image shows a close-up view of a triangular scone with a golden-brown, slightly rough texture, packed with dark melted chocolate chunks and embedded pecan nuts. The scone's top is sprinkled with a light dusting of white powdered sugar, highlighting its crumbly surface. Surrounding the main scone are other scone pieces with similar textures and toppings, some partially out of focus. On the right side, there is a clear glass bowl filled with whole pecan nuts. The background is a crumpled brown parchment paper placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients are the stars that create scones with the perfect lift, crumb, and flavor. Here’s why each one is essential and a few tips to ensure you get it just right.

Flat lay of a small mound of all-purpose flour, a small pile of light brown sugar, a few teaspoons of baking powder and salt in tiny white ceramic bowls, a pinch of ground cinnamon in a small white bowl, cold unsalted butter cut into small cubes arranged neatly on a white ceramic plate, one large whole egg with clean shell, a small white bowl filled with heavy cream, another small white bowl with vanilla extract, a small white bowl of glossy dark chocolate chips, a small white bowl of chopped pecans, and two teaspoons of powdered sugar sprinkled artistically around, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but still allows a tender crumb, making your scones flaky but not tough.
Salt: Enhances all the flavors without overpowering — never skip the salt!
Baking powder: The leavening agent that gives your scones a light lift and crumb.
Light brown sugar: Adds subtle sweetness and a hint of molasses flavor that pairs beautifully with pecans.
Ground cinnamon: Brings warmth and depth to the scones — a little goes a long way to elevate the flavor.
Unsalted butter, very cold: This is key for flakiness. Cold butter creates pockets of steam that puff up when baked.
Egg: Helps bind everything together and adds richness.
Heavy cream: Adds moisture and tenderness — can’t substitute this with milk for the same texture.
Vanilla extract: Enhances sweetness by layering in a fragrant note.
Chocolate chips: Use semi-sweet or dark chips for balance; they soften just right in the oven.
Pecans, chopped: Toast them lightly before adding to boost their nutty flavor and crunch.
Egg wash (egg + milk or water): Gives your scones a beautiful golden brown finish.
Confectioners' sugar: A light dusting adds a touch of elegance and subtle sweetness on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Chocolate Pecan Scones Recipe my own by swapping a few ingredients or adding little touches that fit my mood. You should definitely play with add-ins and spices so it feels just right for you.

Variation: I sometimes toss in dried cherries along with the pecans for a tart contrast — it adds such a great flavor pop!
Dietary tweak: If you’re avoiding dairy, you can try coconut oil in place of butter and a plant-based cream to keep it moist.
Spice it up: Adding a pinch of nutmeg or cardamom alongside the cinnamon creates a warm, cozy vibe that’s perfect for fall mornings.

Step-by-Step: How I Make Chocolate Pecan Scones Recipe

Step 1: Prep and mix your dry ingredients

I start by preheating my oven to 400°F and lining a baking sheet with parchment paper to keep those scones from sticking. Then, in a large mixing bowl, I whisk together the flour, salt, baking powder, brown sugar, and cinnamon until evenly combined. This step helps avoid any clumps and makes sure every bite has balanced flavor.

Step 2: Cut in the butter for that perfect flaky texture

Here’s the fun (but important) part: the butter needs to be really cold. I cut it into tiny cubes then work it into the dry ingredients using my fingers or a pastry cutter until everything looks like coarse crumbs – like little peas and sand combined. This creates the pockets of flakiness you don’t want to miss.

Step 3: Mix in liquids, chocolate chips, and pecans

In a separate measuring cup, whisk the egg, heavy cream, and vanilla until smooth. Pour this over the flour and butter mixture, then add your chocolate chips and chopped pecans. I use a fork to gently mix everything until it just comes together — it’ll look a bit shaggy, but that’s totally okay.

Step 4: Shape and slice the dough

I lightly flour my counter and dump the dough out, kneading it only a few times to bring it together. Then I pat it into an 8-inch disc. Using a sharp knife, I cut it into 8 even wedges. This step feels a little artsy but helps your scones bake evenly and look professional.

Step 5: Egg wash and bake

Next, I transfer the wedges carefully to the lined sheet, spacing them about 2 inches apart. A quick brush with a beaten egg and a bit of milk or water helps the tops turn a golden, glossy brown. Into the oven they go for 18 to 20 minutes, until you can smell that amazing toasted pecan and chocolate aroma.

Step 6: Cool slightly and sprinkle sugar

Once they’re out, I let them cool on the baking sheet for about 10 minutes. While still warm, a light dusting of confectioners' sugar adds an elegant touch and that hint of extra sweetness you didn’t know you needed.

Top Tip

Having made these scones multiple times, I’ve learned a few tricks to guarantee the best outcome every single bake. Here are my top tips to make sure your Chocolate Pecan Scones Recipe turns out flawlessly:

Keep ingredients cold: Cold butter and cream are your best friends to create flaky scones. Don’t skip chilling the butter before mixing in.
Don’t overmix: Once you add wet ingredients, mix just until combined — a shaggy dough is normal and better than overworking it.
Cut evenly: Use a sharp knife for clean cuts so scones bake evenly. I like to wipe the knife between cuts to keep slices neat.
Toast pecans first: Toasting pecans lightly in a dry skillet enhances their flavor and crunch, making a big difference.

How to Serve Chocolate Pecan Scones Recipe

Chocolate Pecan Scones - Serving Suggestion

Garnishes

I usually dust my scones with a sprinkle of confectioners' sugar—it looks pretty and adds just a touch of extra sweetness. On special mornings, I drizzle a little melted chocolate or serve alongside a smear of clotted cream or honey butter. Honestly, they’re delicious plain too!

Side Dishes

I find a fresh fruit salad, a simple green tea, or a rich latte pairs perfectly with these scones. If you’re making brunch, some scrambled eggs or a light yogurt parfait complement the rich flavors without overpowering them.

Creative Ways to Present

For celebrations, I arrange the scones on a tiered stand with fresh berries and mint leaves. Wrapping each scone individually in parchment paper tied with twine makes a charming homemade gift or party favor. Little touches like these always make guests feel special.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover scones tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. They stay nice and tender but are best enjoyed fresh.

Freezing

I’ve had great success freezing unbaked scone dough discs wrapped in plastic wrap for up to 3 months. When ready to bake, just thaw in the fridge overnight, slice, and bake as usual. You can also freeze fully baked scones; just thaw and reheat when needed.

Reheating

To bring scones back to life, I pop them in a 350°F oven for about 5-7 minutes. This revives their crisp exterior and warm, melty interior — way better than a microwave in my book!

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose?

Whole wheat flour can add a nuttier flavor and denser texture, but I’d recommend substituting only half the flour with whole wheat to keep the scones light and tender. Full substitution might result in a heavier scone.

What’s the best way to chop the pecans?

I chop pecans roughly so you get a mix of bigger chunks and smaller bits for texture. Using a sharp knife on a cutting board works best — pulses in a food processor can overdo it and create nut dust.

Can I make scones without chocolate chips?

Absolutely! You can omit the chocolate chips or substitute with dried fruit like cranberries or raisins, or even white chocolate chips if you prefer. Just keep the quantity the same for balance.

How do I know when scones are fully baked?

They should be golden brown on top with slightly firm edges. A toothpick inserted near the center should come out clean or with just a few moist crumbs. Oven times can vary, so keep an eye near the end of baking.

Final Thoughts

This Chocolate Pecan Scones Recipe has become a go-to in my kitchen whenever I want to impress without fuss. The mix of chocolate and pecans, combined with that tender, flaky dough, brings a smile every single time. I can’t recommend giving it a try enough — it’s like your favorite bakery treat, but made with a whole lot of love right at home. Trust me, these scones will soon be your favorites too!