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Cinnamon Praline Scones

Source of Recipe

Brenda Hyde


2 cups flour, sifted
1 Tbs baking powder
1 tsp salt
2 Tgs granulated sugar
5 1/2 Tbs unsalted butter, chilled
1 extra large egg, beaten
1/2 cup heavy cream
2 Tbs unsalted butter, melted

Filling:
1 cup pecans, finely chopped or crushed
1/2 cup dark brown sugar, packed
1/2 tsp cinnamon
1/4 cup sour cream

Preheat oven to 425 degrees and prepare baking sheet with
parchment paper.

Chop the chilled butter into small pieces.
In a small bowl, stir together the flour, baking powder, salt
and 2 Tbs sugar. Using a pastry blender or your
finger, cut the butter into the dry ingredients until it resembles
crumbs. In a small bowl, combine the egg and cream and add
to the flour mixture. Mix until just blended. Turn out the batter
onto a lightly floured board and knead for 1 minute. Roll dough
into a rectangle approximately 8 x 12 inches. Brush the dough
with the melted butter. Combine filling ingredients and spread
on the dough. Roll up, jelly-roll fashion, and seal the long seam
by pinching it together lightly with your fingers. Cut the roll into
twelve 1-inch thick slices. Lay slices on the baking sheet and
bake for 12-15 minutes or until golden.