PEAR SCONES
These are nice for a light and tasty brunch. Serve with tea.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
- Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 194.7 mg, Sugar 11.1 g
ALMOND-GINGER-PEAR SCONES
The instructions are as I originally found this recipe, for cutting out with a round cutter, but for scones I always pat the dough into a circle and cut it into wedges with a knife. The less the dough is handled the more tender they will be. I am not sure where this came from originally, I found it on the 'net somewhere.
Provided by pansies
Categories Scones
Time 15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Add the pears, 1/3 cup of the almonds and the candied ginger. Toss to mix them inches Mix in buttermilk just to blend. Gather into a ball and gently knead 3 or 4 times on a lightly floured surface.
- Pat or roll out 3/4 inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed.
- Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.
- Bake in center of oven 12 to 15 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature. Makes 12 scones.
Nutrition Facts : Calories 275.9, Fat 10.8, SaturatedFat 5.3, Cholesterol 38.5, Sodium 307.8, Carbohydrate 42.2, Fiber 2, Sugar 24.6, Protein 4.4
APPLE PEAR SCONES
I love scones, but haven't tried this recipe. My mom clipped it out from a magazine awhile ago. Courtesy Rao's Coffee Roasting Company in Amherst, Massachusetts. Note: I just noticed the 22-28 minute baking time. In my experience with scones, that seems lengthy. I would watch the baking time.
Provided by frozen_rain
Categories Scones
Time 37m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In large bowl, stir flour, baking powder, baking soda, salt, 1/4 cup granulated sugar, and brown sugar.
- With pastry blender, cut in cold, diced butter until coarse crumbs form.
- Stir in fruit.
- Stir in buttermilk gradually, tossing with a fork until moist clumps form.
- Transfer dough to lightly floured board. Knead lightly, about 4 turns. Do not over-handle!
- Pat lightly and shape into 9 inch round.
- With floured knife or pizza cutter, cut round into 8 wedges; sprinkle with remaining sugar.
- Separate wedges onto ungreased cookie sheet, allowing 1/2 inch between each.
- Bake 22-28 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 312.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.3, Sodium 421.6, Carbohydrate 46.7, Fiber 1.6, Sugar 15.8, Protein 4.9
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