Pecan Praline Scone
The pralines should be made at least the day before so they can harden completely. Store them in a re-sealable plastic bag until use.
1 cup light brown sugar
2 tablespoons milk
1 ½ tablespoon unsalted butter
½ teaspoon vanilla
1/8 teaspoon ground cinnamon
1/16 teaspoon salt
¾ cup chopped pecans
- In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon and salt.
- Bring the mixture to a boil over medium heat stirring constantly until the sugar dissolves.
- Add the chopped pecans and continue to boil for 5 minutes, stirring occasionally.
- Drop the mixture by heaping tablespoons on a parchment lined baking sheet and allow to cool completely.
- When the pralines have hardened, rough chop or break into small chunks.
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon superfine sugar
¼ teaspoon ground cinnamon
1/3 cup unsalted butter
1 teaspoon vanilla
1 teaspoon almond extract
¼ cup vegetable shortening
1/3 cup milk
1 egg whisked with 1 tablespoon milk (for egg wash)
Nonstick cooking spray
- Preheat oven to 450 degrees F.
- Sift flour, baking powder, salt and sugar in a large bowl.
- Cut shortening and butter into dry ingredients with a pastry blender until it is the consistency of corn meal.
- Stir in the praline pieces.
- Make a well in the center and stir in the milk, vanilla and almond extract with a fork until it makes a moist dough. If it does not form a ball, stir in a little extra milk.
- Knead dough lightly for approximately half minute.
- Roll out the dough on a floured board until it is approximately ¾ inch thick.
- Cut dough with a 2-inch round cutter.
- Place scones on a lightly greased cookie sheet. Brush the tops with egg wash. It is best to use an insulated cookie sheet or 2 cookie sheets placed on top of each other to keep the bottoms from getting too brown.
- Bake at 450 degrees F for 10-12 minutes or until they rise and are golden brown.
- Cool on a wire rack.
- When ready to serve, wrap scones in a large cloth napkin and microwave for about one minute until just warm. Do no overheat the scones or they will become hard and dry.
Serve warm. Makes 16-18 scones.
For an extraordinary and delicious scone, drizzle warm salted caramel sauce on top of your Texas scone.