Spiced Pear Scones - nothing says fall more than that if I do say so myself!
So fall is full of pumpkin spice everything - which I love, but sometimes you need to change things up, and I think warm spices and sweet pears are the perfect way to do it.
So, scones are one of my favourite things to make and eat - way better than muffins any day of the week. There is something I find so cozy and delicious about them. It probably all started back in my Starbucks days with their white chocolate blueberry or their infamous pumpkin scone - seriously, there is nothing better than Starbucks pastries.
When I was a kid we were not a scone family but rather more of a biscuit family, and let me say nothing beats a warm tea biscuit right out of the oven with butter and honey - seriously they are soooo good. Now while a plain buttery biscuit is always a winner, sometimes you want something that is packed with flavour, yet still tender and delicious. These spiced pair scones go perfectly with a cup of coffee or tea and can be served for breakfast or a mid-day snack. Any time of the day you want to enjoy these you will be in for a delicious fall treat!
prep time 50 minutes
cook time 20 minutes
total time 1 hour 10 minutes
2 3/4 cups flour
1/3 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 cup cold butter
1 tbsp vanilla
1 cup milk + 1 tbsp
In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
Slice the pear in 1/2 inch pieces then toss into the flour mixture. Use a cheese grater grate the cold butter into the flour and toss so that it is evenly coated in flour.
To the flour butter mixture pour in the vanilla and cream and stir until combined. Turn the dough onto a floured surface and knead until the dough just comes together - adding in additional flour as needed.
Take your ball of dough and place it on a parchment lined cooked sheet. Press into a circle about 1 1/2 inches thick. Cut into 8 triangles then gently pull the triangles apart so that they are no longer touching. Place the scones in the freezer for 30 minutes.
Preheat oven to 400. Remove scones from the freezer then bake for 15-20 minutes or until golden brown. Transfer to a cooling rack and allow to cool before drizzling with icing.
3/4 cup icing sugar
1 tsp cinnamon
In a small bowl whisk together icing sugar and cinnamon. Drizzle in a small amount of cream and whisk. Add additional cream until desired consistency is achieved.