Pears are a wonderful fall fruit that is not utilized as often as it should be. There pear scones are tender, freeze very well, and make a great breakfast treat or for tea in the afternoon.

Oven: 425 degree F.
Bake: 12-15 minutes
Pan: Sheet Pan
Yields: 12 scones

Recipe:
2 1/2 c. soft white flour  - pastry flour (325g)
1/3 c. brown sugar (73g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
6T. cold butter, diced (84g)

2 c. pears peeled and copped fine about 2 small pears

1/2 c. milk (120g)
1 egg large

Icing
1/4 c. brown sugar (50g)
2T. butter (28g0
1 T. milk (15g)
1/2 c. powder sugar (60g)
1 tsp. vanilla extract

Directions:

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl. Cut the butter into the flour mixture using your mixer, food processor or by hand.
• Peel, core and dice the pears. It will take about 1 large pear or 2 small pears. Add the pears to the flour mixture.
• Combine the milk, large egg, and beat lightly and stir into the flour mixture. Don't over beat the batter, it will be in the dry side.
• Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them. Press down slightly so they are flat on the top. Bake
• While the scones are baking make the icing. Heat the brown sugar and butter until melted. Stir in the milk and bring to a boil. Remove from the heat and stir in the powder sugar and vanilla.
• Drizzle over the cooled scones, serve warm or at room temperature.

This recipe is a favorite, that you can add various dried fruits and spices to change the flavor of the scone. Make no mistake they are also excellent just plain, sprinkled with course sugar.


Oven: 425 degrees
Bake: 15 minutes
Pan: Sheet Pan
Yields: 12 scones

Ingredients:
3  c. Soft White Flour (pastry flour) 360 g
1 T. baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 c. sugar (73 g)

1 c. butter (2 sticks) cold and diced  (226 g)

1 c. buttermilk (245 g)
1 tsp. vanilla extract

Toppings:
2 T butter (28 g)
2 T. sugar (25 g)

Directions:

• Mix flour, sugar, salt, and baking powder and soda.
• Cut the butter (with pastry cutter) into the dry ingredients until the mixture has a crumbly texture.
• Add buttermilk and vanilla.
• Stir until everything just comes together to make a stiff dough.
• Turn out onto the counter and knead 3 to 4 times .
• Divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet.
• Toppings: Melt the butter and brush the top of each scone and sprinkle with the 2 T. of sugar.

Alternative Shaping Method:

• Using a 1/3 of a cup or a #12 scoop
• Scoop them onto the baking sheet and brush with the melted butter and top with sugar.

Variations:
Blueberry Scones add 1/2 cup frozen blueberries
Add 1/2 cup dried cranberries, raisins, nuts or any type of dried fruit.
Add cinnamon, nutmeg or a spice of your choice.

These are a crowd pleaser for breakfast or with tea/coffee in the afternoon. They are like little apple cakes, and freeze well if you want to make them in advance.





Oven: 425 degrees
Bake: 12-15 minutes
Pan: Sheet Pan with silpat or parchment paper
Yields: 12 scones

Ingredients:
2 1/2 c. soft white flour (325 g)
1/3 c. brown sugar (73 g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
6 T. cold butter, diced (84 g)
2 c. apples peeled and chopped finely (about 2 small apples)
1/2 c. milk (120 g)
1 egg large

Directions:

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl.
• Cut the cold butter into the flour using your mixer, food processor or by hand.
• Peel, core and dice the apples. It will take about 1 large apple or 2 small apples to make 2 cups of diced apples. Add the apples to the flour mixture.
• In a separate bowl combine the milk and large egg and beat lightly.
• Add to the flour mixture and combine. Don't over beat the batter. It will be on the dry side.
• Put into the fridge or freezer for 30 minutes or longer to make them tender.
• Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them.
• Bake for 12-15 minutes at 425 degrees.

Icing
1/4 c. brown sugar (50 g)
2 T. butter (28 g)
1 T. milk (15 g)
1/1 c. powder sugar (60 g)
1 tsp. vanilla extract

Icing Directions

• While the scones are baking make the icing. Heat the brown sugar and butter until melted.
• Stir in the milk and bring to  boil.
• Remove from the heat and stir in the powder sugar and vanilla.

Drizzle over the cooled scones, serve warm or at room temperature

This whole grain baking mix is an adaptation of the Master Mix developed by the school of Home Economics at Prudue University. This mix can be made in advance and kept for 3 months in the fridge and be used for biscuits, cornbread and dumplings. In my cookbook I give more details on how to adapt this recipe for use in muffins or coffee cakes.

Oven: 450 degrees
Bake 18 -20 minutes
Yields 6 biscuits

Recipe
2 Pounds Of Mix
5 c. soft white flour (560 g)
3 T. baking powder (33 g)
3/4 T. salt (13 g)
3/4 tsp. cream of tarter (2 g)
2 T. sugar (24 g)
1 c. vegetable shortening  (178 g) or butter
1 c. dry milk powder (92 g)

Mixing Instructions:
Stir baking powder, salt, cream of tartar, sugar and dry milk into the flour. Using your stand mixer or food processor mix dry ingredients well. "Cut" shortening into the dry ingredients until the mix is the consistence of cornmeal. Store in a covered container in the fridge for up to 3 months.

Recipe
Cheddar Cheese Herb Biscuits (using the above mix)
2 c. baking mix (228 g)
1tsp. dried parsley flakes
1/4 tsp. garlic powder
1/2 tsp. Italian seasoning

1/2 c. cold water (117 g)
3/4 c. grated sharp cheddar cheese  (75 g)

1T. melted butter to top biscuits

Biscuit Instructions
Combine baking mix with spices, then add grated cheese. Add the cold water and stir until everything is just moistened. The batter will be moist. Using a #12 scoop or 1/3 cup to drop the batter into a cool 10 inch cast iron skillet. Drizzle with melted butter and top with extra dried seasonings