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Pecan Praline Scone

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


  1. In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon and salt.
  2. Bring the mixture to a boil over medium heat stirring constantly until the sugar dissolves.
  3. Add the chopped pecans and continue to boil for 5 minutes, stirring occasionally.
  4. Drop the mixture by heaping tablespoons on a parchment lined baking sheet and allow to cool completely.
  5. 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


  1. Preheat oven to 450 degrees F.
  2. Sift flour, baking powder, salt and sugar in a large bowl.
  3. Cut shortening and butter into dry ingredients with a pastry blender until it is the consistency of corn meal.
  4. Stir in the praline pieces.
  5. 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.
  6. Knead dough lightly for approximately half minute.
  7. Roll out the dough on a floured board until it is approximately ¾ inch thick.
  8. Cut dough with a 2-inch round cutter.
  9. 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.
  10. Bake at 450 degrees F for 10-12 minutes or until they rise and are golden brown.
  11. Cool on a wire rack.
  12. 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.