Almond Ginger Pear Scones Recipes

PEAR-NUT SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
• On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

COCONUT OIL, PEAR & OAT SCONES {GLUTEN-FREE, VEGAN OPTION}

Steps:

• Preheat oven to 400°F. Line a large baking sheet with parchment paper
• In a large bowl, whisk together oat flour, oats, sugar, baking powder, cardamom and salt. Using a pastry blender or two knives, cut in coconut oil until crumbly.
• In a small bowl, whisk the egg and milk. Add to the flour mixture and stir until just blended; fold in pears.
• Turn dough out onto a surface lightly dusted with oat flour. Gently pat into two 6-inch circles, about 1/2 inch thick. Cut each circle into 6 wedges and place 2 inches apart on prepared baking sheet.
• Bake in preheated oven for 17 to 22 minutes or until golden brown and firm to the touch. Transfer scones to a wire rack and let cool for 5 minutes. Serve warm or let cool completely.

ALMOND-GINGER-PEAR SCONES

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.

PEAR SCONES

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.

PEAR CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees F.
• Line a baking sheet with parchment paper or coat with cooking spray.
• In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside.
• In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil.
• Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears.
• Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones.
• Bake for 12-15 minutes or until tops are lightly browned.
• For the glaze, whisk all ingredients together until smooth and creamy.
• Drizzle on warm scones.