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“Simply Scones, posted by request”
READY IN:
2hrs 25mins
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly oil a 10-inch diameter circle on a baking sheet.
  2. In a small saucepan, stir the sugar and rum together; cook over medium heat, stirring constantly, until sugar dissolves.
  3. Increase heat to high, bring mixture to a boil.
  4. Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes; Immediately stir in pecans and stir to coat the nuts with the syrup.
  5. Immediately scrape mixture onto the prepared baking sheet; cool for 20 minutes or until hardened.
  6. Transfer mixture to a cutting board and chop the praline.
  7. Preheat oven to 400°; lightly butter a 10 inch diameter circle in the center of a baking sheet.
  8. In a big bowl, stir the flour, brown sugar, baking powder, and salt together.
  9. Cut the butter into ½-inch cubes; sprinkle over flour mixture.
  10. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
  11. In a smaller bowl, stir the eggs, cream, and vanilla together.
  12. Add egg mixture to the flour mixture; stir to combine (dough will be sticky).
  13. With lightly floured hands, knead in the praline until evenly distributed.
  14. With lightly floured hands, pat the dough into a 9-inch circle in the center of the prepared baking sheet.
  15. Brush the egg mixture over the top and sides of the dough.
  16. With a serrated knife, cut into 8 wedges.
  17. Press 2 pecan halves onto the end of each wedge.
  18. Bake for 20-25 minutes, or until a pick comes out clean.
  19. Remove the baking sheet to a wire rack and cool for 10 minutes.
  20. Using a spatula, transfer scones to a wire rack to cool; recut into wedges, if needed.
  21. Serve warm, or cool; freeze well.

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