Praline and Cream Scones

Name: Praline and Cream Scones
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 8 scones
Ingredients: 1/4 cup sugar; 2 tablespoons rum or 2 tablespoons water; 3/4 cup chopped pecans; 2 1/4 cups all-purpose flour; 1/3 cup firmly packed light brown sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup unsalted butter, chilled; 2 large eggs; 1/4 cup whipping cream; 1 teaspoon vanilla extract; 1 egg yolk, mixed with; 1/2 teaspoon water, for glaze; 16 pecan halves, for garnish

Submitted by ratherbeswimmin

"Simply Scones, posted by request"

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Ready In:: 2hrs 25mins
Ingredients:: 14
Yields:: 8 scones

ingredients

¹⁄₄ cup sugar
2 tablespoons rum or 2 tablespoons water
³⁄₄ cup chopped pecans
2 ¹⁄₄ cups all-purpose flour
¹⁄₃ cup firmly packed light brown sugar
2 teaspoons baking powder
¹⁄₂ teaspoon salt
¹⁄₃ cup unsalted butter, chilled
2 large eggs
¹⁄₄ cup whipping cream
1 teaspoon vanilla extract
1 egg yolk, mixed with
¹⁄₂ teaspoon water, for glaze
16 pecan halves, for garnish

directions

Lightly oil a 10-inch diameter circle on a baking sheet.
In a small saucepan, stir the sugar and rum together; cook over medium heat, stirring constantly, until sugar dissolves.
Increase heat to high, bring mixture to a boil.
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.
Immediately scrape mixture onto the prepared baking sheet; cool for 20 minutes or until hardened.
Transfer mixture to a cutting board and chop the praline.
Preheat oven to 400°; lightly butter a 10 inch diameter circle in the center of a baking sheet.
In a big bowl, stir the flour, brown sugar, baking powder, and salt together.
Cut the butter into ½-inch cubes; sprinkle over flour mixture.
Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
In a smaller bowl, stir the eggs, cream, and vanilla together.
Add egg mixture to the flour mixture; stir to combine (dough will be sticky).
With lightly floured hands, knead in the praline until evenly distributed.
With lightly floured hands, pat the dough into a 9-inch circle in the center of the prepared baking sheet.
Brush the egg mixture over the top and sides of the dough.
With a serrated knife, cut into 8 wedges.
Press 2 pecan halves onto the end of each wedge.
Bake for 20-25 minutes, or until a pick comes out clean.
Remove the baking sheet to a wire rack and cool for 10 minutes.
Using a spatula, transfer scones to a wire rack to cool; recut into wedges, if needed.
Serve warm, or cool; freeze well.