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


Enjoy these cheese and pecan scones, then check out our fruit scones, cheese scones, potato scones and more scone recipes.

Looking for free-from options? Check out our gluten-free scones and vegan scones.



  • 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.

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Nutritional Information

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