Praline Scone Recipe
The praline scone recipe will definitely remind you of the famous southern candy!This scone has such a rich flavor it could be a stand alone dessert! Ingredients 1/4 cup granulated sugar 2 tablespoons rum or water 3/4 cup pecans 2 1/4 cups all-purpose flour 1/3 cup packed light brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup unsalted butter, chilled 2 large eggs 1/4 cup heavy whipping cream 1 teaspoon vanilla extract Egg Wash: 1 egg yolk 1/2 teaspoon water Pecan halves for garnish Hardware Whisk 1-quart saucepan Large bowl 2 x small bowls Pastry blender (optional) Cookie sheet Step 1: Lightly oil 10-inch-diameter circle on cookie sheet; set aside.
Step 2: In a 1-quart saucepan, stir together the granulated sugar and rum.
Cook over medium heat, stirring constantly, until the sugar dissolves.
Increase heat and bring mixture to a boil.
Cook without stirring for 4 minutes, or until mixture turns amber and caramelizes.
Step 3: Stir in pecans and coat nuts with syrup.
Step 4: Scrape mixture onto prepared cookie sheet.
Cool for 20 minutes or until hardened.
Step 5: Transfer the mixture to a cutting board and chop the praline; set aside.
Step 6: Preheat oven to 400 degrees F.
Step 7: Lightly grease a 10-inch-dimeter circle in the center of a cookie sheet; set aside.
Step 8: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
Step 9: With pastry blender or two knives, cut butter into 1/4-inch size pieces and stir them into flour mixture.
Step 10: In a small bowl, stir together eggs, cream, and vanilla extract.
Step 11: Add the egg mixture to the flour mixture and stir to combine.
The dough will be sticky.
Step 12: With lightly floured hands, knead in the praline pieces until evenly distributed.
Step 13: With lightly floured hands pat the dough into a 9-inch-diameter circle in the center of the prepared cookie sheet.
Step 14: In a small bowl, combine egg yolk and 1/2 teaspoon of water.
Brush over the top of the scone dough.
Step 15: With a serrated knife, cut circle into 8 wedges.
Press a few pecan halves on each wedge.
Step 16: Bake for 20-25 minutes, or until toothpick inserted in center of scone comes out clean.
Immediately transfer scones to cooling surface.
Makes 8 wedges.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
Important: Feel free to republish this article on your website.
However, you are not allowed to modify any part of its content and all links should be kept active.
Step 2: In a 1-quart saucepan, stir together the granulated sugar and rum.
Cook over medium heat, stirring constantly, until the sugar dissolves.
Increase heat and bring mixture to a boil.
Cook without stirring for 4 minutes, or until mixture turns amber and caramelizes.
Step 3: Stir in pecans and coat nuts with syrup.
Step 4: Scrape mixture onto prepared cookie sheet.
Cool for 20 minutes or until hardened.
Step 5: Transfer the mixture to a cutting board and chop the praline; set aside.
Step 6: Preheat oven to 400 degrees F.
Step 7: Lightly grease a 10-inch-dimeter circle in the center of a cookie sheet; set aside.
Step 8: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
Step 9: With pastry blender or two knives, cut butter into 1/4-inch size pieces and stir them into flour mixture.
Step 10: In a small bowl, stir together eggs, cream, and vanilla extract.
Step 11: Add the egg mixture to the flour mixture and stir to combine.
The dough will be sticky.
Step 12: With lightly floured hands, knead in the praline pieces until evenly distributed.
Step 13: With lightly floured hands pat the dough into a 9-inch-diameter circle in the center of the prepared cookie sheet.
Step 14: In a small bowl, combine egg yolk and 1/2 teaspoon of water.
Brush over the top of the scone dough.
Step 15: With a serrated knife, cut circle into 8 wedges.
Press a few pecan halves on each wedge.
Step 16: Bake for 20-25 minutes, or until toothpick inserted in center of scone comes out clean.
Immediately transfer scones to cooling surface.
Makes 8 wedges.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
Important: Feel free to republish this article on your website.
However, you are not allowed to modify any part of its content and all links should be kept active.
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