I like scones. I just do. I like them as much as I like cheesecakes because once you have the basic recipe down you can do just about anything with it and it will turn out right. Foundational recipes just keep me looking good, you know? Sort of like red. I know that no matter what is going on in my life I can put on red lipstick, red nail polish, or a red sweater and the world will suddenly be a better place.
Now, scones are super easy to make but I have people literally beg me to tell them how I get the awesome texture in my scones. Sort of a cross between melt in your mouth and Oh My Gosh.
Once again I will reveal the secret. Are you ready?
You have to let the scones kick back and relax for thirty minutes before you bake them. That’s it. You see, it gives the dough a chance to tenderize as the gluten relaxes and the flavors begin to meld together in an absolute luscious marriage of flavor – in this case vanilla, pecan, and praline. The warm scones melt on your tongue like light, buttery snowflake ( you know, if snowflakes tasted like butter.) The outer crust is firm and because these have a praline syrup brushed on the top there is a thin layer of crispy sweetness, too.
O.k… let’s take a minute and talk pecans. If you grab a bag of pecans in the grocery store you are likely to get old, dry, slightly rancid pecans. Try to get them somewhere that tends to carry fresh foods – WholeFoods, a local produce market, something like that. The pecans should look plump and moist, and a golden brown color. The flavor is slightly sweet and of course, nutty. While you can use dark brown sugar if you have really fresh pecans you’ll want the lighter brown sugar that’ll allow the flavors to really stand out.
These pecan praline scones are not overly sweet – they make a just right breakfast treat… and no, I did not mean for that to rhyme.