Cinnamon Praline Scones

Ingredients:
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons butter, chilled
1 extra large egg, beaten
1/2 cup heavy cream
2 tablespoons butter, melted

Filling:
1 cup pecans, finely chopped or crushed
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup sour cream

Preheat oven to 425 degrees and prepare baking sheet with
parchment paper. Chop the chilled butter into small pieces.
In a small bowl, stir together the flour, baking powder, salt
and 2 tablespoons sugar. Using a pastry blender or your
finger, cut the butter into the dry ingredients until it resembles
crumbs. In a small bowl, combine the egg and cream and add
to the flour mixture. Mix until just blended. Turn out the batter onto a lightly floured board and knead for 1 minute.

Roll dough into a rectangle approximately 8 x 12 inches. Brush the dough with the melted butter. Combine filling ingredients and spread on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into twelve 1-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until golden.