Pear Scones Recipes

PEAR SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
• Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

APPLE PEAR SCONES

Steps:

• Preheat oven to 375°F.
• In large bowl, stir flour, baking powder, baking soda, salt, 1/4 cup granulated sugar, and brown sugar.
• With pastry blender, cut in cold, diced butter until coarse crumbs form.
• Stir in fruit.
• Stir in buttermilk gradually, tossing with a fork until moist clumps form.
• Transfer dough to lightly floured board. Knead lightly, about 4 turns. Do not over-handle!
• Pat lightly and shape into 9 inch round.
• With floured knife or pizza cutter, cut round into 8 wedges; sprinkle with remaining sugar.
• Separate wedges onto ungreased cookie sheet, allowing 1/2 inch between each.
• Bake 22-28 minutes or until golden brown. Serve warm.

PEAR CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees F.
• Line a baking sheet with parchment paper or coat with cooking spray.
• In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
• In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.
• Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.
• Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.
• Bake for 12-15 minutes or until tops are lightly browned.
• For the glaze, whisk all ingredients together until smooth and creamy.
• Drizzle on warm scones.

PEAR-NUT SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
• On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY

Steps:

• Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
• Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
• Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
• Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
• Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.