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Recipe: Maple Nut And Bartlett Pear Scones With
Similar Categories: Maple, Nut, Bartlett, Pear, Scones, With
Maple Nut and Bartlett Pear Scones with Maple Pear Butter
Maple Pear Butter
1 large very ripe Bartlett Pear, peeled, cored and mashed
1/4 cup soft butter (no substitutions)
1 1/2 tbsp pure maple syrup
Scones
3 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 salt salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp pure maple extract
1 cup peeled and diced Bartlett Pears (about 1 1/2 medium pears)
1/2 cup chopped pecans
1/2 tbsp sugar (for topping)
To prepare butter:
In a small saucepan, simmer mashed pear over medium heat for about 15
minutes or until liquid has evaporated. (Pear will begin to stick to
pan at this point.) Let cool slightly and stir in butter and maple
syrup. Let stand at room temperature to thicken. (Butter can be
prepared ahead, if desired, and stored in the refrigerator.)
To prepare scones:
Preheat oven to 400 degrees.
Combine first six dry ingredients (flour through salt) in a medium
bowl. Cut in butter with a pastry blender until butter is the size of
peas (do not over blend). Stir in buttermilk, maple extract, pears
and pecans.
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 with a sharp knife. Place wedges 1-inch apart on a baking
sheet lined with parchment paper. Sprinkle lightly with 1/2
tablespoon sugar.
Bake for 20 minutes or until golden brown on top. Serve warm with
Maple Pear Butter.
Makes 10 scones
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