This recipe is a modified version of a recipe that was passed on to me, it was originally featured in the Montreal Gazette and is a fantastic way to start the morning! Unlike most breakfast and brunch foods that I tend to make which necessitate waking at the crack of dawn to get the yeast rising, these scones don't use yeast. They are moist, buttery and incredibly rich and tasty, your guests might never want to leave if you pop these out!
Makes 12-15 scones
Pear Butter: 3 large very ripe pears (canned can do too!), peeled,
cored and mashed
2/3c. softened butter (no substitutions!!!)
4 tbsp. pure maple syrup
Scones:
4 1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
3 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/3 tsp. salt
1 cup + 2tbsp. butter, cut into pieces
1 cup + 2tbsp. buttermilk (I tend to just curdle milk/soymilk by chucking some vinegar in it)
3 tbsp. maple syrup
1 1/2 cup peeled and diced Bartlett pears
Optional:
1/2 cup chopped pecans (Walnuts are good! Cheaper too!)
1/2 tbsp. sugar (for topping)
DIRECTIONS
Prep time: 30 minutes
Cook time: 35 minutes total
To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Throw in refrigerator until scones are ready to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.
To prepare scones: Preheat oven to 400°F. Combine dry ingredients and sugar in a medium bowl. Cut in butter with a pastry knife until butter is the size of peas without overmixing (kind of like making pie) . Stir in buttermilk, maple syrup, pears and nuts. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a large circle and cut into 12-15 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.
Pear Butter: 3 large very ripe pears (canned can do too!), peeled,
cored and mashed
2/3c. softened butter (no substitutions!!!)
4 tbsp. pure maple syrup
Scones:
4 1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
3 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/3 tsp. salt
1 cup + 2tbsp. butter, cut into pieces
1 cup + 2tbsp. buttermilk (I tend to just curdle milk/soymilk by chucking some vinegar in it)
3 tbsp. maple syrup
1 1/2 cup peeled and diced Bartlett pears
Optional:
1/2 cup chopped pecans (Walnuts are good! Cheaper too!)
1/2 tbsp. sugar (for topping)
DIRECTIONS
Prep time: 30 minutes
Cook time: 35 minutes total
To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Throw in refrigerator until scones are ready to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.
To prepare scones: Preheat oven to 400°F. Combine dry ingredients and sugar in a medium bowl. Cut in butter with a pastry knife until butter is the size of peas without overmixing (kind of like making pie) . Stir in buttermilk, maple syrup, pears and nuts. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a large circle and cut into 12-15 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.
This pear butter was made in heaven. dear god.
ReplyDeleteGlad to hear you enjoyed it! Thankfully it's easy to make too :)
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