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Praline Scone Recipe
By Griffin Wetzstein

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

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.