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Buttermilk Cheese Scones with Diamond Glazed Pecans

From: Diamond Nuts

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Makes 16 scones


Flaky, buttery and so easy to make, these scones cross the savory/sweet divide making them perfect for any occasion.


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons chilled unsalted butter, cut into pieces
  • 1 ½ cups grated pecorino cheese
  • 1 package Diamond Glazed Pecans
  • 1 cup buttermilk
  • 2 tablespoons heavy cream, for brushing
  • extra cheese for sprinkling


Preheat oven to 350„aF.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Using your fingertips, two knives or a fork, cut the butter into the flour mixture until it resembles large breadcrumbs. Stir in the cheese and Diamond Glazed Pecans. Add the buttermilk and stir with a fork just until the dough forms large clumps. Using your hands, bring the dough together and knead lightly for a second or two. Divide the dough into two equal balls; flatten each ball to make a circle about 10-inches in diameter. Using a knife, mark the circles into 8 triangles. Brush the whole disc with the cream and sprinkle with a little extra grated cheese. Bake until the scones are lightly browned, about 30 minutes. Allow to rest on the baking sheet for 10 minutes. Serve hot, warm or at room temperature, alone or with butter.

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