These  scones are amazingly tender.  I love the big chunks of delicious pears and plump raisins. I had some beautiful Pears from 3 springs farms, hence the pear and almond tart  on the blog earlier this week. Give yourself some time with these scones. The pears are roasted for 20 mins and then need to cool to room tempeture.A quick fix place the pears on a plate and put in the freezer. 

These are adapted from  my favorite blog ” The Smitten Kitchen “. I switched out the Chocolate chunks for the raisins. And the heavy cream for light cream.

Ingridents 

3 Medium pears i pound or 455 grams 

1 1/2 cups all -purpose flour. Lower protein flours like Gold Medal 

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted buter, cut into small cubes

1/4 cup light cream *

3/4 cup raisins

1 egg 

* the original recipe called for heavy cream I was out and only had light cream …. it worked but try with the heavy cream 1/4 cup.

Instructions

Heat the oven 375 degrees. Peel and core pears. Cut into 1 inch chunks. line a baking sheet with parchment paper. Roast the pears for about 20mins, they should feel dry to the touch and have little brown underneath. Remove from the baking sheet. Either let cool on the parchment on a rack, or place on a plate and in the freezer to cool quickly. Turn oven up to 400 degrees. 

Whisk flour, baking powder, sugar, and salt together in the bowl of your electric mixer. Add the cooled pears, and the cubes of butter, cream, and egg.  With the paddle attachment, mix the dough on low speed until just combined .add the raisins and mix about 5 more seconds.

Take the dough from the mixing bowl. Place on a floured surface and knead a few times. Place the dough into a round cake pan and pat out. Release the cirlce of dough onto your work space and cut into 8 wedges. Transfer the wedges to a baking sheet and brush with cream wash. 

Bake the scones about 30-35 minutes. you want them to be nice and golden. Tranfer them to cooling rack. Let them rest for 10 minutes.(believe me let them rest it firms them up)

Serve with Whipped sweet butter and your favorite perserves… or with nothing at all.

Let me know how yours turn out !

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