Cinnamon Praline Scones

Yield: 12 servings

Ingredients

Dough

• 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

Filling

• 1 cup pecans, finely chopped
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 cup sour cream

Instructions

1. Heat oven to 425 degrees F. Prepare baking sheet with parchment paper.
2. In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal.
3. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
4. 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.
5. Combine filling ingredients. Spread filling evenly on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight.
6. Cut the roll into twelve 1 inch thick slices. Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.