Eating these little darlings makes me happy. How can a person
NOT be happy eating pralines, toffee and cinnamon? This recipe made
about 18 good sized scones and I think I could have eaten them all by
myself. I sent some with my daughter to her work, gave a few more away
and left the rest for me...I mean US...I left the rest for US!!! (evil
grin....)
Praline Toffee Cinnamon Scones
3 cups flour
2/3 cups sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
2 sticks butter – chilled
1 egg
3/4 heavy cream or half & half
2 teaspoons vanilla
1 cup praline pecans (recipe follows)
1 12 ounce package toffee bits (divided use)
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon and salt.
Add the butter in chunks and mix with a pastry blender until mixture resembles coarse crumbs. Or you can use your mixer…just make sure all is combined well. I used my mixer but had to go back in with my hands to make sure it was well mixed.
Add the egg, heavy cream and vanilla and mix well.
Stir in pralines and 1 cup of the toffee bits.
Turn mixture out onto a floured surface and roll ½ inch thick. Cut into desired shape with a floured cutter. Place on cookie sheet about 1 ½ inches apart.
Bake for 15 minutes until lightly golden and set. Allow to cool completely before glazing.
Glaze
4 cups Powdered Sugar
3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla
dash of salt
Combine all ingredients and dip cooled scones into mixture.
Praline Pecans
1 ½ cups roughly chopped pecans
2/3 cup powdered sugar
Few drops of water (no more than a teaspoon or so)
Preheat oven to 350 degree.
Place chopped pecans on a parchment paper lined cookie sheet. Dump powdered sugar over pecans and mix with your hands. Drizzle a few drops of water over pecans and mix with your hands until nuts are “pasty”. Bake for 10 minutes until crunchy. Allow to cool then break into pieces.
Combine reserved toffee bits with Praline Pecans and sprinkle onto glazed scones.
Makes about 18 - 24 scones.
Praline Toffee Cinnamon Scones
3 cups flour
2/3 cups sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
2 sticks butter – chilled
1 egg
3/4 heavy cream or half & half
2 teaspoons vanilla
1 cup praline pecans (recipe follows)
1 12 ounce package toffee bits (divided use)
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon and salt.
Add the butter in chunks and mix with a pastry blender until mixture resembles coarse crumbs. Or you can use your mixer…just make sure all is combined well. I used my mixer but had to go back in with my hands to make sure it was well mixed.
Add the egg, heavy cream and vanilla and mix well.
Stir in pralines and 1 cup of the toffee bits.
Turn mixture out onto a floured surface and roll ½ inch thick. Cut into desired shape with a floured cutter. Place on cookie sheet about 1 ½ inches apart.
Bake for 15 minutes until lightly golden and set. Allow to cool completely before glazing.
Glaze
4 cups Powdered Sugar
3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla
dash of salt
Combine all ingredients and dip cooled scones into mixture.
Praline Pecans
1 ½ cups roughly chopped pecans
2/3 cup powdered sugar
Few drops of water (no more than a teaspoon or so)
Preheat oven to 350 degree.
Place chopped pecans on a parchment paper lined cookie sheet. Dump powdered sugar over pecans and mix with your hands. Drizzle a few drops of water over pecans and mix with your hands until nuts are “pasty”. Bake for 10 minutes until crunchy. Allow to cool then break into pieces.
Combine reserved toffee bits with Praline Pecans and sprinkle onto glazed scones.
Makes about 18 - 24 scones.
Here's the line-up.
Let's start with the praline pecans. These are SO easy.
Sprinkle the pecans with some powdered sugar.
Toss
it all around and make sure the pecans are coated with the powdered
sugar. Then dribble some water over the coated nuts and toss with your
hands until the nuts are pasty and sticky. Then bake 'em. Cool when done
and use in the scone batter and on top of the scones.
Mix together the dry ingredients.
Mix in the butter. You can use a pastry cutter for this step.
Add the wet ingredients...including the egg.
Make sure the mixture is crumbly.
Make sure it's well blended then throw
in the praline pecans and the toffee bits.
Turn the dough out onto a floured surface....
..then roll out like this.
Cut
the scones into whatever shape you want.
I used my circle cutter but
you can use a sharp
knife to make little triangles if you want.
The glaze! Mix together the powdered sugar,
cinnamon and a little salt.
Add the milk and vanilla.
Then dip the COOLED scones into
the glaze and place them on a rack.
Mix the reserved praline pecans and toffee bits in a bowl.
Then sprinkle some on each freshly dipped scone.
Like this!! See the yumminess?
