After baking the Bartlett Pear Bundt Cake a couple of weeks ago I was convinced that pears are absolutely delicious incorporated into baked goods and this recipe for Pear Scones promised to be as delicious.
I'm happy to report that these scones are light, not too sweet, crisp on the outside and very tender on the inside with small bursts of texture and flavor from the pear chunks .
I needed a change from the pie shape as in the Brown Butter Peach and Lemon Scones and cut the scones into squares instead. I’m sure the taste was not affected by the different shape .
I almost didn’t make the Maple Pear Butter that came with the scone recipe but would have truly missed out on something wonderfully delicious. The delicate balance of the pear and maple syrup blends right into the butter complimenting the scones perfectly.
Pears are a delicious fruit in themselves and adapt well to sweet or savoury dishes. I definitely have a new appreciation for baking with pears since trying new recipes in the past few weeks.
Bartlett Pear Scones with Maple Pear Butter…delightful!
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, cut into pieces
3/4 cup buttermilk
1 tablespoon maple syrup
1 cup peeled, cored and diced Bartlett pears ( 1 to 1 ½ medium pears)
½ cup chopped pecans (optional)
½ tablespoons coarse sugar (for topping)
- Preheat oven to 400 degrees F.
- Sift flour, sugar, baking powder, cinnamon, baking soda and salt together.
- Cut in butter with a pastry blender until butter is the size of peas.
- Stir in buttermilk, maple syrup, pears and pecans if using.
- Turn mixture onto a lightly floured board and knead several times until dough is smooth.
- Press into a 10 inch circle and cut into 10 wedges.
- Separate wedges and place on a parchment lined baking sheet.
- Brush tops with milk and sprinkle with coarse sugar.
- Bake for about 20 minutes or until golden brown.
- Serve warm with Maple Pear Butter
Maple Pear Butter
1 large ripe Bartlett pear, peeled, cored and thinly sliced
¼ cup soft butter
1 ½ tablespoon pure maple syrup
- In a small saucepan simmer pear over medium heat until liquid has evaporated.
- Let cool slightly then stir in butter and maple syrup.
- Butter can be made ahead and refrigerated.
Notes, Tips and Suggestions
- Make sure pears used are ripe to maximize flavour especially for the Maple Pear Butter.
- Don't over work dough for a tender scone texture, blend just until ingredients are well incorporated.
- Scones freeze well.