Cinnamon Pecan Currant Scones

Cinnamon, Pecan Currant Scones


  • 2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ teaspoons ground cinnamon
  • 6 tablespoons unsalted cold butter cut into ½ inch cubes
  • 2/3 cup pecans coarsely chopped
  • ½ cup dried currants
  • ¾ cup plus 1 tablespoon heavy cream
  • 2 large egg yolks
  • 2 tablespoons heavy cream for brushing
  • Granulated sugar for sprinkling


  • Preheat oven to 400° F. Line 2 sheet pans with parchment paper and set aside.
  • In a large mixing bowl, using a pastry blender, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
  • Cut the cold butter into the dry ingredients until the mixture resembles oatmeal.
  • Using a spoon, mix in pecans and currants until well blended.
  • Gently blend in the heavy cream and yolks and mix until a sticky dough forms.
  • On a lightly floured work surface, using a dough cutter, cut the dough in half. Pat and shape each half into a three-quarter inch thick circle.
  • Using the dough cutter or a knife, cut each circle into 8 equal wedges. Place the wedges on the 2 covered sheet pans spacing them about 1 inch apart.
  • Using a pastry brush, brush the 2 tablespoons heavy cream over each scone, and sprinkle each generously with sugar.
  • Bake scones for 16-18 minutes or until golden brown, rotating the pans halfway through baking.
  • Serve warm or at room temperature.


Makes 16 scones