Chinese 5-Spice and Pecan Scones

Chinese 5-Spice and Pecan Scones

International seasonings are more popular than ever! It’s fun to spice things up a little, so we took the wonderful spice blend called Chinese 5-Spice (usually a combination of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seed) and added it to a classic British scone. Try it with orange marmalade for a pastry with a world of flavour!




20 minutes


17-20 minutes


  • 2 cups (250 g) all-purpose flour
  • ⅓ cup (85 g) Redpath® Golden Brown Sugar, packed
  • 1 tbsp (15 g) baking powder
  • 1 tsp (6 g) Chinese 5-spice spice blend
  • 3/4 tsp (4 g) salt
  • 1/2 cup (115 g) unsalted cold butter, cut into ½ inch cubes
  • 3/4 cup + 1 tbsp (217 ml) 35% cream
  • 1 tsp (5 ml) vanilla extract
  • ½ cup (60 g) chopped pecans
  • ¼ cup (45 g) Redpath® Turbinado Sugar


Preheat oven to 400°F (200°C), and line a large baking sheet with parchment paper.

In a medium bowl whisk together flour, Redpath® Golden Brown Sugar, baking powder, Chinese 5-spice, and salt.

Add cold butter and using a pastry cutter work in butter until it resembles coarse crumbs.

Whisk together 3/4 cup (177 ml) cream and vanilla extract.

Fold pecans into batter. Add the cream and toss with a fork until the dough comes together in moist clumps, adding more cream if the dough is too dry. Gather the dough into a ball.

Press out into an 8-inch circle (1 inch thick) on a lightly floured surface. Cut into 8 wedges and transfer to prepared baking dish. Place in freezer for 10 minutes.

Brush tops with remaining cream and sprinkle with Redpath® Turbinado Sugar.

Place in preheated oven and bake until golden brown and a tester comes out clean; about 17-20 minutes. Let cool. Serve warm or at room temperature.


  • Chill dry mixture in the fridge for 20 minutes before adding cold butter to get a lighter and fluffier scone.