Directions: |
Directions:Lightly oil a 10” diameter circle on a baking sheet. In a small heavy saucepan, stir together the sugar & rum. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the mixture to a boil, cook without stirring for 4 minutes, or until the mixture turns amber. 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 min. or until hardened. Transfer the mixture to a cutting board and chop the praline.
Preheat oven to 400'F Lightly butter a 10” diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into ½” cubes & distribute over the flour mixture. With a pastry blender or two knives used scissors fashion, cut butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, cream, & vanilla. Add the egg mixture to the flour mixture & stir to combine. The 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” diameter circle in the center of the prepared baking sheet. Brush the egg mixture over the top & sides of the dough. With a serrated knife, cut into 8 wedges. Press 2 pecan halves onto the end of each wedge. Bake 20-25 min., 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 & CREAM SCONES is from