MAKE THE PRALINES:

Cup of Yum
1. Place brown sugar, milk butter and vanilla in a heavy saucepan over medium heat. Cook until the sugar is dissolved and butter is melted. Bring mixture to a boil, stirring constantly.
2. Add pecans and continue to boil slowly for about 4 minutes. Remove from heat.
3. Drop pecan mixture by spoonfuls onto parchment paper - so that they form little rounds of pecan and melted sugar that spread out on the paper.
4. Cool the pralines completely before using -- about 20-30 minutes.

FOR THE PEACH SCONES

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper or a silpat and set aside.
3. Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a large food processor fitted with the metal blade to cut the butter into the dry ingredients. Pulse 10-12 times and transfer to a large bowl to continue making the dough.
4. Roughly chop the cooled pralines and toasted pecans and add them to the flour mixture. Toss well to combine.
5. Add s buttermilk and mix until just combined and dough begins to stick together. Add the peaches and fold the dough over the fruit several times until the peaches, pecans and pralines are evenly distributed throughout the dough. Be careful not to overwork the dough.
6. Lightly flour a work surface and turn the dough out onto it. Flatten the dough with lightly floured hands pat the scones into a 1" to 1 1/2" thick disc.
7. Use a 2" to 2 1/2" biscuit cutter to cut out the scones. Do not twist the biscuit cutter, as that will prevent the lift in the scones. Just press down (you may have to use two hands to get through chunks of praline) and pull the cutter straight up. Transfer the scones to the prepared pan.
8. Form the scraps into a ball and pat down into another disc and continue cutting scones from the scraps until they're all used.
9.  Lightly brush the scones with cream and sprinkle each with sparkling sugar.
10. Bake 15-20 minutes or until golden brown and firm to the touch. Remove from the oven and serve immediately.