Directions: |
Directions:Lightly oil a 10-inch-diameter circle on a baking sheet. In a small heavy saucepan, over medium heat cook sugar and rum, stirring constantly, until sugar dissolves. Increase the heat to high and bring the mixture to a boll, Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes. Immediately stir in the pecans and stir to coat the nuts with the syrup. Immediately scrape the mixture onto the prepared baking sheet. Cool for 20 minutes or until hardened then chop the praline on a cutting board. Preheat oven to 400'F Lightly butter a 10-inch-diameter circle in the center of a heavy baking sheet. In a large bowl, combine flour, brown sugar, baking powder, and salt. Cut the butter into ½” cubes and distribute over flour mixture. With a pastry blender or 2 knives, cut butter until the mixture resembles coarse crumbs. In a small bowl, combine eggs, cream, and vanilla. Add the egg mixture to the flour mixture and 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-diameter 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 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Cool and recut serve warm. Store in an airtight container. |
This recipe for PRALINE AND CREAM SCONES is from