These are inspired by the pear I abandoned in the bottom of my fruit bowl and discovered a few days too late. Not turned enough to toss in the bin, but no longer enjoyable in it’s raw form. That pear had a bigger future: cream scones with chunks of spicy crunchy ginger.
Pear and Ginger Scones
Yields 8 Scones
2 Cups All-Purpose Flour
3 Tablespoons Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Coarse Salt
1/2 Teaspoon Ground Cinnamon
5 Tablespoons Unsalted Butter, Cubed Small, and Cold
1 or 2 Pears, Cored and Chopped in Little Cubes
1/2 Cup Crystallized Ginger, Cubed into Small Pieces
1 Cup Heavy Cream
- Preheat oven to 450 degrees fahrenheit. Prepare a baking sheet with parchment paper.
- Whisk together flour, sugar, cinnamon, baking powder, and salt.
- Sprinkle cold butter pieces over dry mixture, and using your fingers squish butter into dry ingredients until only very small pieces of butter remain. Do this part as quickly as you can, as you don’t want to melt the butter. If you have a dough cutter, or prefer to use a food processor that works well for this step and the previous.
- Add heavy cream, ginger, and pear. Stir briefly until sticky dough forms, less than a minute.
- Turn dough onto floured surface and knead just until a cohesive ball is formed, a few seconds.
- Shape dough into a rough 9 inch disc, and cut into 8 wedges, as if you were cutting slices from a small pizza.
- (Optional) Brush tops of raw scones with a little heavy cream and sprinkle with the coarsest sugar in your kitchen for a crunchy sweet top.
- Arrange on baking sheet and bake 10-15, until browned on top.
If you have a scone pan with triangular wells, go ahead and use it.
Or, use a biscuit cutter to make round or square scones.