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