Praline and Cream Scones

Simply Scones, posted by request

• Ready In: 2 hrs 25 mins
• 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

1. Lightly oil a 10-inch diameter circle on a baking sheet.
2. In a small saucepan, stir the sugar and rum together; cook over medium heat, stirring constantly, until sugar dissolves.
3. Increase heat to high, bring mixture to a boil.
4. 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.
5. Immediately scrape mixture onto the prepared baking sheet; cool for 20 minutes or until hardened.
6. Transfer mixture to a cutting board and chop the praline.
7. Preheat oven to 400°; lightly butter a 10 inch diameter circle in the center of a baking sheet.
8. In a big bowl, stir the flour, brown sugar, baking powder, and salt together.
9. Cut the butter into ½-inch cubes; sprinkle over flour mixture.
10. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
11. In a smaller bowl, stir the eggs, cream, and vanilla together.
12. Add egg mixture to the flour mixture; stir to combine (dough will be sticky).
13. With lightly floured hands, knead in the praline until evenly distributed.
14. With lightly floured hands, pat the dough into a 9-inch circle in the center of the prepared baking sheet.
15. Brush the egg mixture over the top and sides of the dough.
16. With a serrated knife, cut into 8 wedges.
17. Press 2 pecan halves onto the end of each wedge.
18. Bake for 20-25 minutes, or until a pick comes out clean.
19. Remove the baking sheet to a wire rack and cool for 10 minutes.
20. Using a spatula, transfer scones to a wire rack to cool; recut into wedges, if needed.
21. Serve warm, or cool; freeze well.