Toffee-Coffee Pecan Scones with a Kahlua Glaze

More Ways to Search: Recipe Index

Perfectly soft, tender and moist Tofee-Coffee Pecan Scones with Kahlua Glaze! You’ll love the toffee, kahlua and pecan flavor combination. 

Close-up of Toffee Coffee Pecan Scone with Kahlua glaze on a plate

In two weeks I will be back in the States cooking up a storm. But until then, I will continue to enjoy my days here in Macedonia with my family, and you will continue to enjoy the guest-posts of some of my favorite bloggers!

Few months ago I was asked by the magnificent Chef Dennis to guest-post for him on his amazing then blog, More Than a Mountfull, now A Culinary Journey with Chef Dennis.  I admit, I was soooo nervous and super-excited back then because I was just a newbie to this world of food blogging and here was the brilliant Chef Dennis asking me to guest post for him! WOOOOHOOOO! Calm down Kat, calm down…phewwww.

I am now thrilled to announce that Chef Dennis is going to share his amazing talent with us, today, here on Diethood!


I would like to say HI to all of Kate’s readers, and for those of you that don’t know me, I’m Chef Dennis. I’m so happy to be here today with you, and to say I was excited to help Kate out while she was in Macedonia would be an understatement! I’m a big fan of Diethood, and consider it an honor to be allowed to share your blog today.

I always say I’m not a very good baker, but I love to bake. I think the only thing that saves me is that I love to eat baked goods, so that gives me the incentive to be

Coffee-Toffee-Pecan-Scones on a plate

This is only my second attempt at scones, and I think these came out so much better than my first batch and cutting them into individual scones made all the difference allowing more edges to get crunchy! What I did learn from this process is that after you cut them and brush them with cream, you need to refrigerate the cut pieces to allow the dough to firm up a bit before heading into the oven. My scones spread a little bit and I don’t think they would have if the dough had been cold.

So that’s my tip!

I also was fortunate enough to have some wonderful coffee pecans, that my friend Mike from Amelia’s Spicing Pecans sent to me, and they are delicious! Check out his Facebook page and say hi, Mike is a great guy with a great product! It’s amazing what I can find in my pantry, and I had a half a bag of toffee pieces (I think I ate the other half as a snack one night…sigh) and I thought they would be the perfect complement to the coffee flavors, and let me tell you I was right! Top it all off with that wonderful Kahlua glaze, throw in an espresso or coffee, and you’re gonna be good to go for the rest of the morning! Sugar and caffeine can be a wonderful thing!

Seriously they were really good, crunchy on the outside and tender and moist on the inside, a definite success, so give them a try and let me know how you like them!

Toffee-Coffee Pecan Scones with a Kahlua Glaze

18 18 18
WW Freestyle: 18
Prep Time30 mins
Cook Time20 mins
Refrigeration Time20 mins
Total Time1 hr
Perfectly soft, tender and moist Tofee-Coffee Pecan Scones with Kahlua Glaze! You'll love the toffee, kahlua and pecan flavor combination. 
Course: Breakfast/Brunch
Cuisine: English
Servings: 12 servings
Calories: 386


  • 2 cups all-purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. espresso powder
  • ½ tsp. Salt
  • 6 tbsp. Sugar
  • Zest of one Lemon
  • 12 tablespoons unsalted butter cold and cut into cubes
  • ½ cup Heavy Cream
  • ½ cup Greek Yogurt plain or Vanilla
  • ½ cup coffee pecans or regular pecans
  • ½ cup toffee pieces
  • Kahlua Glaze
  • Ingredients:
  • 2 cups confectioners’ sugar
  • 2 Tbsp. Kahlua
  • ¼ cup Heavy Cream
  • 2 tsp. Espresso Powder
  • ¼ cup Greek Yogurt


  • Directions:
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
  • Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
  • In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
  • Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
  • Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
  • Form the mixture into a ball and place on the parchment paper.
  • Use your hands to form the dough into a large circle and flatten about one inch thick.
  • Cut circle in half, then half again, and once more, to create 8 equal pieces.
  • Brush the pieces with a little cream or milk to get a good finish.
  • Refrigerate scones for 20 minutes before baking to keep them from spreading
  • Bake for 15-20 minutes, or until a deep golden brown in color.
  • Transfer to a wire rack to cool.
  • While the scones are cooling make the glaze.
  • Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
  • Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
  • Drizzle the glaze over the tops of the scones and serve!


WW Freestyle SmartPoints: 18
Nutrition Facts
Toffee-Coffee Pecan Scones with a Kahlua Glaze
Amount Per Serving
Calories 386 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g55%
Cholesterol 51mg17%
Sodium 94mg4%
Potassium 239mg7%
Carbohydrates 47g16%
Fiber 0g0%
Sugar 29g32%
Protein 4g8%
Vitamin A 575IU12%
Calcium 87mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: kahlua glaze, scones recipes, toffee

Want To Save This Recipe?

 I am linking this up with Foodbeast. Please check out their site for all up-to-the-minute Food News.

36 Responses
  1. Elies_Lie

    Hi Kate! Wishing u a great time in macedonia while spending time with ur family 🙂

    Tq chef dennis for the recipe!
    This scones looks so tempting! Yum! 😉

  2. Kristi Rimkus

    Beautiful scones Chef! It would be hard for me to stop with just one. Great tip on chilling the dough. Thank you!

  3. Megan @ Pip and Ebby

    How wonderful to see a post from Chef Dennis on your blog! Toffee, coffee, pecan, kahlua….umm, YUM!

  4. Lolly's Sweet Treats

    These scones look delicious! The Kahlua glaze is great and the use of Greek yogurt is really interesting.

  5. Tiffany

    Be safe Kate and have fun! Great recipe Chef! I’m planning to make scones on Saturday am… I’ll have to summon your baking karma! 😀

  6. Sandra's Easy Cooking

    Great guest post from both of you..
    Chef Dennis your scones look amazing, love the combination that you used here with pecans my absolutely favorite snack and Kahlua Glaze sound heavenly! Thank you for sharing!!!

  7. kita

    Oh wow! It must be amazing to have Chef Dennis guest post for you!!! I’d be just as nervous as when I wrote my guest post for him!

    Chef, these scones look drool worthy!

  8. Kim Bee

    My daughter’s bosses are going to Macedonia soon. She’ll be helping run the pizza place while they are away. Lucky you to be visiting such a beautiful place. Hope you are having a blast and look forward to having you back. In the meantime how lucky are we to have Chef Dennis with us. Loving this recipe so much. These scones look so moist and rustic. I just want to reach in the screen and snag one.

  9. Fran {The Flavorful Fork}

    I love scones! And this version with toffee-coffee just sounds amazing. Would love to give these a try.

  10. The Farmers Wife

    Oh my… Chef Dennis you hit this one on the nail! I could drown in one of those scones, they look so amazingly delicious!!
    We miss you Kate, but I’m so glad you get this time with your family! Have fun!

  11. Ann

    Sounds delicious! Thanks for the tip about putting them in the refrigerator for a time…I didn’t know that. My hubby LOVES scones I think he may just be getting some soon. Thanks again and great guest post!

    Kate ~ Enjoy the rest of your time in Macedonia and we’ll see you when you get back!

  12. Tina@flourtrader

    The last picture and the list of ingredients is enough to know that these are a winner. Love the coffee pecans as well as the Kahlua glaze. Please send here for taste testing!
    Wonderful guest post.

  13. Lindsey@Lindselicious

    Wonderful guest post by Chef Denis! He had me at Coffee and Toffee. These look so good- please send one for breakfast tomorrow!

  14. Liz

    Great guest poster, Kate 🙂

    Chef Dennis, you ARE a great baker!!! Every single thing you bake looks fabulous including these marvelous scones! I’d love a few for my breakfast…and I think I’d skip lunch for a few more. Great flavors with the coffee pecans, toffee bits and Kahlua glaze….mmmmmmm..

  15. Chef Dennis

    Thank you for all the wonderful comments I truly appreciate them!
    And thank you to our Gracious hostess for allowing me to share the stage with her today while she is in Macadonia!

  16. Becky

    Those scones look so good, and I like the crunchy edges. Thanks for the tip about about refrigerating the dough. I, too have made scones that spread too much.

  17. Samantha @ Ferraro Kitchen

    Love Chef Dennis! I always had an issue with scones too! Ha! But I do agree that putting them in the fridge helps…I think it helps relaxe the dough too, yes? Love the combo of ingredients!

  18. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Oh be still my heart. Chef, you know how much I love scones and coffee. Now to have coffee in my scones? Yahoo! These look delicious.

    You guys are a match made in heaven.

Leave a Reply

Recipe Rating

Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.