Maple nut pear scones: a taste of fall

Raewyn/Creative Commons

Fall is just around the corner, and there’s no better to welcome the new season than with some delicious baking. We at the Clog have a tasty recipe that captures the essence of fall: maple nut pear scones complete with pear butter. This recipe is simple and satisfying, and will make your roommates love you. Try it out!

Ingredients:

Scones:

3 cups flour

1/3 cup sugar

2 tsp. baking powder

1 tsp. cinnamon

1/s tsp. baking soda

1/4 tsp. salt

3/4 cup butter, cut into squares

3/4 cup buttermilk, at room temperature

2 tsp. maple syrup

1 cup pears, peeled and diced

1/2 cup pecans or walnuts, toasted and chopped

 

Pear Butter:

1 large, ripe pear, cored, peeled, and mashed

1/4 cup softened butter

1 1/4 tbsp maple syrup

 

Instructions:

For the pear butter:

  1. Simmer the mashed pear in a small saucepan over medium to low heat until thick (about 15 minutes).
  2. Let it cool slightly, then add butter and maple syrup and combine.
  3. Let it cool at room temperature until the mixture hardens, or place in the refrigerator until serving.

For the scones:

  1. Preheat oven to 400 degrees.
  2. Combine all the dry ingredients except for 1/2 teaspoons of the sugar.
  3. Add cubed butter and blend with your hands until the butter is the size of peas. You may also use a pastry cutter to do this.
  4. Stir in buttermilk, maple syrup, pears and pecans.
  5. Mix until combined, then place mixture onto a floured surface. Knead gently until the dough is smooth and holds its shape.
  6. Press or roll the dough into a circle of your desired thickness and width (we recommend 10-11 inches).
  7. Cut into 10 wedges with a sharp knife. Transfer dough to a baking sheet lined with parchment paper.
  8. Sprinkle the dough with the remaining 1/2 teaspoons of sugar.
  9. Bake for 20 minutes until golden brown.
  10. Serve warm with the pear butter.
  11. Enjoy!

Recipe modified from Raley’s Extra Magazine.

Image source: under Creative Commons

Contact Bridget Hanzalik at [email protected].