Description
These were a wonderful Fall treat, a reward after harvesting all the fruit from the orchard!
|
Directions
Preheat oven to 425 degrees. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
For scones: In a work bowl of a food processor, place the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cardamom and pepper. Pulse until combined. Add cold butter and pulse until mixture is crumbly.
Transfer dough to a large bowl and fold in the pears and 1 cup cream, stirring until combined. Turn out the dough onto a lightly floured surface and knead briefly, just until the dough comes together. Press dough into the prepared cake pan. Turn the dough out and using a sharp knife, cut into 8 wedges. Transfer wedges to prepared baking sheet.
In a small bowl, whisk together the egg and remaining 1 tsp. cream. Brush tops of scones with the egg wash and bake until golden brown, about 12-16 minutes.
For the spiced pear syrup: In a small saucepan, bring the sugar, 1/4 cup water, pear, cinnamon stick and star anise to a boil over medium-high heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Remove from heat and let cool completely. Strain the mixture through a fine mesh sieve into a bowl, discarding the solids. (I pressed the pear solids through the sieve for more flavor.)
For pear glaze: In a small bowl, whisk together the powdered sugar and the spiced pear syrup until smooth. Drizzle over warm scones.
|
|
 |
Ingredients
 2 cups all-purpose flour
1/4 cup granulated sugar
1T. baking powder
2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. grated fresh nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground black pepper
5 T. cold butter, cubed
2 small pears, cored and chopped
1 cup plus 1 tsp. heavy whipping cream, divided
1 large egg
Spiced Pear Syrup:
1/4 cup sugar
1 pear, sliced
1 cinnamon stick
1 star anise
Pear glaze:
1/2 cup powdered sugar
2 T. spiced pear syrup
|
|