Cinnamon Praline Scones Recipe

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 5 1/2 tablespoons unsalted butter, chopped into pieces, chilled
• 1 extra large egg, beaten
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, melted
• 1 cup pecans, finely chopped
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 425 degrees and prepare a baking sheet with parchment paper.
2. In a small bowl, stir together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 tablespoons of sugar.
3. Using a pastry blender or your fingertips, cut 5 1/2 tablespoons of chilled unsalted butter into the dry ingredients until it resembles coarse cornmeal.
4. In another small bowl, combine 1 beaten extra large egg and 1/2 cup of heavy cream. Pour the mixture into the flour mixture and mix until just blended together.
5. Turn out the batter onto a lightly floured board and knead gently for 1 minute. Roll the dough into a rectangle about 8 x 12 inches in size.
6. Brush the rolled dough with 2 tablespoons of melted butter.
7. Combine 1 cup of finely chopped pecans, 1/2 cup of packed dark brown sugar, 1/2 teaspoon of cinnamon, and 1/4 cup of sour cream to make the filling. Spread the mixture evenly over the dough.
8. Roll up the dough in a jelly-roll fashion and seal the long seam by pinching it together lightly with your fingers. You can refrigerate the roll overnight if desired.
9. Cut the roll into twelve 1-inch thick slices and lay them on the baking sheet.
10. Bake for 12 to 15 minutes or until the scones are golden brown.