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.