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Cinnamon Praline Scones

RG

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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.

Serves 12.