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