Cheese Scone Recipe with Pecans

Cheddar and pecan scones

Name: Cheddar and pecan scones
Total time: 40 min
Yield: Makes 9
Ingredients: 400g self-raising flour plus extra for dusting; 80g butter chilled and cubed; 150g mature cheddar grated; 50g pecans toasted and chopped, plus extra for the tops; 1 tsp English mustard powder; ½ tsp cayenne pepper; 200ml whole milk warmed, plus extra for brushing; to serve runny honey

Published: April 20, 2019 at 9:57 AM

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Makes 9

Easy

Total time: 40 mins

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

Vegetarian

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Alternatives

Complete the dish

Enjoy these cheese and pecan scones, then check out our fruit scones, cheese scones, cheese and chive scones and potato scones.

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

Ingredients

Nutrition

400g self-raising flour

plus extra for dusting
80g butter

chilled and cubed
150g mature cheddar

grated
50g pecans

toasted and chopped, plus extra for the tops
1 tsp English mustard powder
½ tsp cayenne pepper
200ml whole milk

warmed, plus extra for brushing
to serve runny honey

Nutrition: per serving

kcal352
fat18.6g
saturates9.3g
carbs35.2g
sugars1.5g
fibre2.1g
protein10g
salt1.2g

Method

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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