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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Simply 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 1/2-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.
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