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Praline Scone Recipe


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Praline Scone Recipe
The praline scone recipe will definitely remind you of the famous southern candy! This scone has such a rich flavor it could be a stand alone dessert! Photo credit: Wikipedia
  • 1/4 cup granulated sugar
  • 2 tablespoons rum or water
  • 3/4 cup pecans
  • 2 1/4 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, chilled
  • 2 large eggs
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1/2 teaspoon water
  • for garnish pecan halves

Large bowl
2 small bowls
Pastry blender
Cookie sheet
  1. Lightly oil 10-inch-diameter circle on cookie sheet; set aside.
  2. In a 1-quart saucepan, stir together the granulated sugar and rum. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase heat and bring mixture to a boil. Cook without stirring for 4 minutes, or until mixture turns amber and caramelizes.
  3. Stir in pecans and coat nuts with syrup.
  4. Scrape mixture onto prepared cookie sheet. Cool for 20 minutes or until hardened.
  5. Transfer the mixture to a cutting board and chop the praline; set aside.
  6. Preheat oven to 400 degrees F.
  7. Lightly grease a 10-inch-diameter circle in the center of a cookie sheet; set aside.
  8. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
  9. With pastry blender or two knives, cut butter into 1/4-inch size pieces and stir them into flour mixture.
  10. In a small bowl, stir together eggs, cream, and vanilla extract.
  11. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
  12. With lightly floured hands, knead in the praline pieces until evenly distributed.
  13. With lightly floured hands pat the dough into a 9-inch-diameter circle in the center of the prepared cookie sheet.
  14. In a small bowl, combine egg yolk and 1/2 teaspoon of water. Brush over the top of the scone dough.
  15. With a serrated knife, cut circle into 8 wedges. Press a few pecan halves on each wedge.
  16. Bake for 20-25 minutes, or until toothpick inserted in center of scone comes out clean. Immediately transfer scones to cooling surface.

Prep time: Cook time: Total time: Yield: 8 Scones

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