Coffee and Pecan scones

Coffee & Pecan scones american style with Connacht Gold. Perfect for the picnic basket for the sunny weekend.


  • 450g flour
  • 2 teaspoons baking powder
  • 220g milk
  • 1 expresso shot or 2 teaspoons coffee essence
  • 75g chopped pecans
  • 25g sugar
  • 90g butter connacht gold

Coffee icing 

  • 250g icing sugar
  • 3 tablespoons coffee essence



Preheat oven to 180C.

Add all dry ingredients to a bowl

Sieve the flour and baking powder

Rub in butter until resembles breadcrumbs 

Add sugar and pecans , stir.

Whisk egg, milk and coffee together.

Make a well in centre and pour in liquid , bring together with spoon.

Flour off surface , knead dough slightly , shape into circle and cut into triangles or use a scone cutters. Leave dough about 1 inch thick. 

Bake in hot preheated oven for 10-15 minutes, cool on wire rack.

Drizzle with coffee icing and decorate with chopped pecans.



Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.

Chef Adrian

Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.

Sarah Battle

Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.