One of the hardest meals for me to get motivated to prepare is breakfast. I’m not one of those people who wakes up hungry, and I don’t enjoy sweet things on my belly first thing in the morning. These scones, on the other hand, are a treat I could manage every now and then if I prepared them the evening before. I suppose I could even be persuaded to bake these fresh – they’re that simple.
For this recipe I used some pear sauce I made last fall to be the main flavor of the scone. The sauce was prepared like a traditional spiced apple sauce with lots of cinnamon and some fresh grated nutmeg. You could substitute apple sauce for the pear sauce and it would taste almost as good. But of course nothing tastes as good as the first bite!
Pear Spice Scones
- 1 cup unbleached AP flour
- 1 cup wheat pastry flour (or wheat cake flour)
- 6 Tbsp cold butter
- 1/4 tsp fresh grated nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp mace
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pear sauce
- 1/3 cup cream
- 3 Tbsp Demerara sugar
- 1 tsp pure vanilla extract
- 1 pear, chopped finely
- flour for dusting
- 2 Tbsp cream
- extra sugar for sprinkling
- Heat oven to 425F
- Chop butter into small bits and return to refrigerator.
- In a large bowl, mix together flours, spices, baking powder, and salt.
- In a small bowl, mix 2 Tbsp sugar, cream, pear sauce, and vanilla then store in refrigerator.
- Cut butter into flour until it resembles a fine meal. Add liquid ingredients and pear and fold until just combined.
- Dust workspace generously with flour then fold mixture, gently, like biscuits for about 30 seconds.You don’t want to melt the butter.
- Form into a circle and place on parchment paper on cookie sheet. Cut into 8-10 triangles.
- Brush with cream or milk and sprinkle with Demerara sugar and bake.
Serve plain, with butter or clotted cream, with jam or some yummy lemon curd.