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These Cinnamon Pecan Scones with Honey Cream are a perfect fall or winter scone. Or enjoy them anytime at your tea parties or as a breakfast treat!

Dollop them with a spoonful of the Honey Cream and they are delightful when the weather’s cold outside.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: 12 scones


  • Honey Cream:
  • 1/2 cup sour cream
  • 2 Tbsp honey
  • 1 Tbsp brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • Cinnamon Pecan Scones:
  • 2 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 3/4 tsp. ground cinnamon
  • 5 Tbsp unsalted butter, cut into small pieces
  • 1 cup roughly chopped pecans
  • 1 large egg yolk
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 tsp water
  • cinnamon-sugar
  • 2 Tbsp chopped pecans, optional


  1. Honey Cream:

  2. In a medium bowl combine all Honey Cream ingredients and mix until combined. Refrigerate until ready to serve.

  3. Scones:

  4. Preheat oven to 425°F.

  5. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender cut butter into flour mixture until it resembles coarse crumbs. Stir in 1 cup roughly chopped pecans

  6. In a medium bowl combine egg yolk, sour cream, and vanilla extract. Pour into dry ingredients and mix just until combined; dough will be sticky. Knead dough on a floured work surface for 10 turns. Cut dough in half and form each half into 2 balls.

  7. On a floured surface pat each ball into into a circle and a 3/4-inch thickness. Cut each circle into 6 wedges. Place wedges on ungreased baking sheet and bake for 10-12 minutes, or until light golden brown. Serve with warm honey cream and sprinkle on additional 2 Tbsp chopped pecans, if desired.

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