Cheese Scone Recipe with Pecans

Cheddar and pecan scones

  • makes 9
  • Easy

Whip up a batch of these nutty savoury scones for an easy weekend treat to serve friends and family



  • self-raising flour 400g, plus extra for dusting
  • butter 80g, chilled and cubed
  • mature cheddar 150g, grated
  • pecans 50g, toasted and chopped, plus extra for the tops
  • English mustard powder 1 tsp
  • cayenne pepper ½ tsp
  • whole milk 200ml, warmed, plus extra for brushing
  • runny honey to serve


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the flour and 1/2 tsp of salt in a food processor. Add the butter then pulse until the mixture resembles rough breadcrumbs. Tip into a large bowl and stir in 100g of the cheese, the pecans, mustard and the cayenne. Gradually add the milk and form into a soft dough, but don’t over-knead as this will make the scones tough.

  • Step 2

    Gently pat out the dough on a floured worksurface until 3cm thick and cut into rounds with a 7cm cutter (re-roll any scraps). Brush the tops with milk, bake for 10 minutes, then sprinkle with the rest of the cheese and a few more chopped pecans, and cook for 6-8 minutes more or until golden and cooked through.

Discover our best scone recipes here...

Blueberry Shortcake Recipe

Nutritional Information

  • Kcals 352
  • Fat 18.6g
  • Saturates 9.3g
  • Carbs 35.2g
  • Sugars 1.5g
  • Fibre 2.1g
  • Protein 10g
  • Salt 1.2g