Scones With Pears Irish Cheddar And Honey Recipes

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PEAR SCONES



Pear Scones image

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

1 ¾ cups all-purpose flour
⅓ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 pinch salt
⅓ cup butter, chilled
1 egg
½ cup half-and-half cream
1 cup chopped pear

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

SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY



Scones with Pears, Irish Cheddar, and Honey image

Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Number Of Ingredients 12

3 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon coarse salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 teaspoon caraway seeds
1/2 cup currants
1 cup buttermilk, plus more as needed and for brushing
Cored and sliced ripe pears, such as Red Anjou, Comice, Red Bartlett, or Seckel, for serving
Sliced cheddar, preferably Irish, for serving
Honey, for drizzling

Steps:

  • Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
  • Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
  • Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
  • Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
  • Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.

IRISH CHEDDAR SCONES WITH CORNED BEEF AND APPLE SLAW



Irish Cheddar Scones with Corned Beef and Apple Slaw image

Provided by Anne Burrell

Time 40m

Yield 35 scones

Number Of Ingredients 12

3 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
Pinch kosher salt
1 1/2 sticks very cold butter, cut into pea-size pieces
2 cups Irish Cheddar, grated
1 cup heavy cream
2 teaspoons malt vinegar
2 Granny Smith apples, julienned
1/4 cup creme fraiche
4 scallions, greens only, cut on a bias
1 pound corned beef, sliced

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
  • Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
  • Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
  • Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
  • Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
  • When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.

PANCETTA, PEAR AND PARMESAN SCONES



Pancetta, Pear and Parmesan Scones image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 8 scones

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1/4 pound pancetta or bacon
2 tablespoons unsalted butter, plus 6 tablespoons cold cut into cubes
1 pear, cut into small cubes
2 cups all purpose flour
1 tablespoon baking powder
Pinch kosher salt
Pinch sugar
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped rosemary leaves
1 cup heavy cream, plus more for brushing
1/2 cup finely grated Parmesan, plus extra for garnish

Steps:

  • Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp. Drain on paper towels; break it up into pieces when it is cool. Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn. Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes. Set aside on a plate to cool.
  • Heat oven to 450 degrees F.
  • Sift into a bowl the flour, baking powder, salt, and sugar. Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs. Stir in the pepper, rosemary, and pancetta. Add the cream; mix just until the dough has come together. With floured hands, gather the dough into a ball and place it onto a floured surface. Divide the dough into 8 pieces and form them into balls. Place them onto a parchment paper lined baking sheet. Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed. Sprinkle the tops with the cheese. Bake the scones for 12 to 14 minutes, or until the tops are golden brown. Remove from the baking sheet and cool on a wire rack. Sprinkle with some more parmesan.

CHEDDAR SCONES



Cheddar scones image

Fantastic straight from the oven or served the next day, split and toasted through

Provided by Silvana Franco

Categories     Afternoon tea, Lunch, Snack, Treat

Time 25m

Yield Makes 12-15

Number Of Ingredients 6

200g self-raising flour , plus a little more for dusting
50g butter , at room temperature
25g porridge oats
75g grated cheddar , plus extra for topping (optional)
150ml milk
avocado , soft cheese, ham, cucumber, cress

Steps:

  • Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
  • Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
  • Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium

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