Cinnamon Praline Scones
Source of Recipe
Four Mile Creek Bed and Breakfast
List of Ingredients
2 c. sifted flour
1 tbl. baking powder
1 tsp salt
2 tbl. white sugar
5 1/2 tbl. unsalted butter, chilled, chopped into pieces
1 extra large egg, beaten
1/2 cup heavy cream
2 tbl. butter, melted
FILLING:
1 cup finely chopped pecans
1/2 cup dark brown sugar, packed
1/2 tsp. cinnamon
1/4 cup sour cream
Recipe
Preheat oven to 425¼F. Line a baking sheet with parchment paper and set aside. In a small bowl, stir together the flour, baking powder, salt and 2 tbl. sugar. Using pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal.
In a small bowl, combine the egg and cream; add to the flour mixture and mix until just blended together. Turn out onto a lightly floured board and knead for 1 minute. Roll the dough into a rectangle approximately 8x12 inches. Brush the dough with melted butter.
Ina bowl, combine the pecans, brown sugar, cinnamon and sour cream. Spread filling evenly on the dough. Roll up jelly roll fashion and seal the long seam by pinching it together lightly with your fingers. At this point you can refrigerate overnight if desired. Cut the roll into 12 slices (1" thick). Lay on baking sheet and bake for 12-15 minutes or until golden in color.
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