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1
Lightly oil a 10-inch diameter circle on a baking sheet.
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2
In a small saucepan, stir the sugar and rum together; cook over medium heat, stirring constantly, until sugar dissolves.
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3
Increase heat to high, bring mixture to a boil.
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4
Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes; Immediately stir in pecans and stir to coat the nuts with the syrup.
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5
Immediately scrape mixture onto the prepared baking sheet; cool for 20 minutes or until hardened.
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6
Transfer mixture to a cutting board and chop the praline.
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7
Preheat oven to 400; lightly butter a 10 inch diameter circle in the center of a baking sheet.
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8
In a big bowl, stir the flour, brown sugar, baking powder, and salt together.
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9
Cut the butter into 1/2-inch cubes; sprinkle over flour mixture.
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10
Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
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11
In a smaller bowl, stir the eggs, cream, and vanilla together.
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12
Add egg mixture to the flour mixture; stir to combine (dough will be sticky).
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13
With lightly floured hands, knead in the praline until evenly distributed.
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14
With lightly floured hands, pat the dough into a 9-inch circle in the center of the prepared baking sheet.
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15
Brush the egg mixture over the top and sides of the dough.
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16
With a serrated knife, cut into 8 wedges.
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17
Press 2 pecan halves onto the end of each wedge.
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18
Bake for 20-25 minutes, or until a pick comes out clean.
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19
Remove the baking sheet to a wire rack and cool for 10 minutes.
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20
Using a spatula, transfer scones to a wire rack to cool; recut into wedges, if needed.
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21
Serve warm, or cool; freeze well.
