Holly B’s Almond Praline Scones

October 6, 2009


Put me in a bakery and probably the last thing I would get is a scone.  In spite of how it might seem here with all the baked goods on this site, I really do have to be careful about what I eat.  If I am going to splurge, it’s not going to be on a scone.  Chocolate yes, scone no.  I can even “kind of” convince myself that I don’t like scones just like I have “kind of” convinced myself that I don’t like butter on my bread or that I don’t like pie – none of which are true,  but for some reason I usually believe myself.

When I actually taste a scone – a good scone, or butter on my bread, or…all right pie for that matter – all that “kind of” convincing goes out the window.  The Holly B’s cookbook has several scone recipes so I am going to need to up that willpower a bit.  This one features a homemade almond praline and it is that perfect balance of sweet, nutty and buttery that all good scones aspire to.  These are very easy to make and they freeze beautifully.  Holly says in her book that the extra almond praline tastes great over ice cream and I’m here to tell you that it does.  Especially when that ice cream is homemade and is sitting on top of a brownie.  Recipe coming soon.


To order Holly B’s cookbook, please visit this site.

Almond Praline Scones
With Love and Butter
12 Scones

2 1/2 cups Almond Praline (recipe follows)
3 3/8 cups (3 1/4 cups plus 2 tablespoons) flour
3/4 cup brown sugar, firmly packed
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) cold butter
3 eggs
6 tbsp. milk
1 tbsp. rum

Preheat the oven to 375°F and place the rack in the center position.  Line a large cookie sheet with baking parchment or grease lightly.

In a food processor, rough-chop enough Almond Praline to make 2 1/2 cups and transfer to a large bowl.  Return the food processor to the stand without washing and dump in the flour, brown sugar, baking powder, and salt.  Pulse once or twice to blend, then slice in the butter.  Pulse until the butter is cut into the dry ingredients and the size of pearls or smaller.  Scrape the mixture into the bowl with the praline and toss to combine.

Now place the eggs, milk, and rum in the food processor and blend well.  Drizzle the wet stuff over the dry stuff in the bowl and stir gently.  Toss this mixture lightly with your fingertips to gauge the consistency.  If the dough seems too dry and crumbly (won’t hold together when you squeeze some lightly in your hand), add a  bit more milk.  Mix until fully combined.

Turn the dough onto a lightly floured surface and divide into 2 equal parts.  Pat each lump of dough into a disk 1 inch thick, dusting with flour if sticky.  Cut each disk into 6 wedges.

Space the scones on the baking sheet at least 1 inch apart.  Bake 10 minutes, rotate the pan and bake 5 more minutes or until barely brown on top and golden on bottom (check with a metal spatula).  Repeat with the remaining scones.  Serve with butter.

Almond Praline
Makes 3 1/2 cups

2 1/2 cups whole natural almonds
1/2 cup water
1 cup sugar

Caution:  Please take care when making praline.  Molten sugar will give you a bad burn.

Oil a large heatproof bowl and a large cookie sheet with flavorless oil.  Put the almonds in the bowl.

Boil the water and sugar in a shallow saucepan over medium-high heat, scraping down the sides with a wooden spoon, until the mixture turns golden-amber, 10-12 minutes.  Don’t worry if the mixture looks white and crunchy at first, just keep going.  Once the process starts the mixture will darken rapidly, so watch carefully.

Pour the molten sugar over the almonds and immediuately stir with a woodend spoon (plastic will melt) to coat them thoroughly.  Spread the mixture in a thin layer on the oiled cookie sheet and cool completely.  Break the praline into pieces and store in a covered container.


  1. I wish I had the ability to convince myself there are things I ‘don’t like.’ And, since Kurt has a serious thing for scones, I bake a lot of them. I will definitely have to try this recipe!

    Comment by lisaiscooking — October 6, 2009 @ 5:29 pm

  2. I made scones only once and did not have a success. I should try again. Yours look delicious.

    Comment by Hélène — October 6, 2009 @ 6:16 pm

  3. I am probably the opposite, in that the *first* thing I’d reach for is a scone. Oh, how I love them. You’d think that living in the UK would be heaven in that respect, but the British aren’t as creative with their scones as North Americans are- and one does get tired of plain ones! Case in point, this recipe looks fantastic! I’ve never made a praline before (because I’m a klutz and terrified of hurting myself) but I think I should really try, for this. :)

    Comment by Ele — October 6, 2009 @ 7:11 pm

  4. Just the name sounds good. I wanted these before I even got down to the recipe!

    Comment by The Cooking Bride — October 6, 2009 @ 7:54 pm

  5. Do you give all these goodies away? If it was me, I wouldn’t fit through a door anymore. Scones are just too tempting. They look amazing, especially this time of year with a hot cup of tea.

    Comment by 24carrot — October 6, 2009 @ 8:31 pm

  6. I love scones! And my sister’s right – the British are not very inventive with theirs. I guess these ones are a tad indulgent for breakfast (am I right, or just being puritanical?) but they would be awesome for afternoon tea.

    Comment by Hilary — October 6, 2009 @ 8:46 pm

  7. these sound amazing- I’ve always loved scones (more than I should)- I would always choose a scone over a muffin. Once it gets a little cooler here I’ll have to try these out!

    Comment by Emily Rose — October 7, 2009 @ 4:06 am

  8. Those scones look fantastic. Anything with almonds has to be good! Oh, and your plate is lovely–it looks hand-painted?

    Comment by HappyTummy — October 7, 2009 @ 11:03 am

  9. Ah, scones, butter on bread, and pie…I’m in love with all of them, especially the first two. The scones look so delicious! And the praline on top of ice cream…my goodness, it sounds soooo good right now.

    Comment by Eralda — October 7, 2009 @ 4:09 pm

  10. I go for the croissant every time– especially at Bakery Nouveau!
    This scone looks glorious. I’m not kidding. Lovely recipe. Lovely picture! I’m quite sure Neil would approve. Did he like scones?

    Comment by redmenace — October 7, 2009 @ 5:21 pm

  11. Scones are one of my favorite breakfast splurges. Love this one!

    Comment by Maria — October 7, 2009 @ 5:41 pm

  12. Another absolute must from Holly B.

    Comment by Julie — October 7, 2009 @ 10:13 pm

  13. Haha I’ve totally convinced myself that i don’t like cake. Or cookies. I’m with you on the chocolate though! I do love almond in baked good and I love the texture of these!

    Comment by fresh365 — October 8, 2009 @ 2:54 pm

  14. If the scones look like those, I’d definitely pick those from a bakery!

    Comment by chocolate shavings — October 8, 2009 @ 4:06 pm

  15. the first paragraph sounds like it could have come from my mouth… i feel the same. Scones i have no problem leaving, chocolate? not so much. I say I hate pie too… unless its pumpkin. See what I mean? I think it’s so neat that youre going through her cookbook, i love it.

    Comment by Sprouted Kitchen — October 8, 2009 @ 4:21 pm

  16. These look so amazing. Yeah for Tuesdays with Holly B and Dana!

    Comment by The Leftoverist — October 9, 2009 @ 5:41 am

  17. My Mum adores scones. She thanks you in advance.

    Comment by tara — October 10, 2009 @ 1:23 am

  18. I loooove scones! Though I rarely buy them when I’m out, but when I make them I tend to eat way too many. These look really good! I imagine the candied almonds in it add a delicious crunch.

    Comment by Ashley — October 10, 2009 @ 3:31 pm

  19. I stumbled upon your blogs today and I must say it is mighty delicious!!

    Comment by Leslie — October 11, 2009 @ 7:13 pm

  20. […] I made Praline Almond Scones (click for recipe) and the turned out pretty dern great!  I LOVE […]

    Pingback by Monkey Said Bear — Of Humble Repentance and Worthy Gluttony — February 17, 2010 @ 7:32 pm

  21. I’m a little late but I made these yesterday for a friend’s baby shower and they were a HUGE hit. I shared the recipe and this link with all the ladies. And posted on my blog as well. You can find that here http://www.monkeysaidbear.com/misc/of-humble-repentance-and-worthy-gluttony/

    Thanks for a great recipe!


    Comment by Wren — February 18, 2010 @ 4:38 pm

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