Cranberry Pecan Scones with Brown Butter Glaze
Prep time
Cook time
Total time
Cranberries and pecans are a perfect addition to rich and fluffy scones. This base recipe can also be used for adding other flavors.
Recipe type: Breakfast, Brunch
Cuisine: American
  • 2 Cups All-Purpose Flour
  • ¼ Cup light brown sugar
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • ¼ teaspoon Nutmeg, freshly grated
  • 6 Tablespoons cold butter
  • ¾ Cup Heavy Cream
  • 1 Egg
  • ½ Teaspoon Vanilla Extract
  • ½ Cup Pecans, toasted and chopped
  • ¾ Cup fresh Cranberries
Ingredients for Glaze
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Butter
  • ½ Teaspoon Vanilla Extract
  • 3 Tablespoons Milk
  • pinch salt
  1. Preheat the oven to 425 F.
  2. In a large bowl or a mixer bowl combine the flour, brown sugar, baking powder, salt, and grated nutmeg.
  3. Cut in the butter with a fork or your fingers. If using a mixer, use a paddle attachment to mix until coarse crumbs form.
  4. Combine heavy cream, egg, and vanilla. Slowly add the heavy cream and mix with a spoon just until combined or with a paddle attachment on a mixer.
  5. Add chopped pecans.
  6. Transfer the dough to a floured surface and pat or roll into 2-3 circles (depending on what size scones you want) about ½ inch thick.
  7. Place ¼ cup of fresh cranberries in the middle of the circle. Bring the sides of the dough to the middle to cover the cranberries completely. Turn the circle over so your seam is on the bottom.
  8. Using a bench knife or a regular kitchen knife cut into triangles. Place on a parchment lined baking sheet.
  9. Brush with melted butter.
  10. Bake 12-18 minutes or until light golden. Serve warm if not using the glaze.
  11. If glazing the scones, let cool to room temperature.
  12. To make the glaze: Melt the butter in a small saucepan and let it cook until it begins to brown and smells nutty. Take off the heat. Combine the brown butter with milk, powdered sugar, vanilla, and salt. Add more milk if its too thick. Dip the scones into the glaze. Allow the glaze to set, about 15 minutes.
For a multi-grain option I use 4 ounces soft white wheat, 2 ounces rice flour, 2 ounces oat flour.

For a gluten-free option I use 4 ounces rice flour, 2 ounces sorghum flour, 2 ounces oat flour and ½ teaspoon guar gum.
Recipe by Welcome 2 Our Table at