Pear and Cinnamon Scones
These Pear and Cinnamon Scones are a lovely autumnal recipe when the pears are in season which is usually end of September, beginning of October here in N.Ireland. I like the round Comice pears but Conference pears work well too.
Servings: Makes 10 – 12 small scones
What you’ll need
Line a baking tray with greaseproof paper or dust with flour.
- 350g Soda bread flour or self raising flour
- 60g Butter at room temperature
- 70g soft brown or caster sugar
- 2 small eggs
- 150 – 300ml buttermilk
- 1 pear, peeled and finely chopped
- 1 teaspoon cinnamon
- Preheat oven to 200C.
- Line a baking tray with greaseproof paper or dust with flour.
- Sift the flour into a large bowl and then rub in the butter until the mixture, this will just take a minute or two, don’t overwork the butter
- Peel and finely chop the pear and add to the flour along with the cinnamon and sugar, mix all together.
- Whisk the egg with about half of the buttermilk, make a well in the flour and add this mixture.
- Using a wooden spoon or your hand bring the mixture together, adding more buttermilk if necessary.
- You want a soft dough, not too wet or too dry.
- Turn out onto a well-floured surface and very gently bring the mix together (just bringing the mixture together without really applying pressure) lift around the edges a few times until you have a smooth ball when you turn it over.
- Press it a little until approximately the depth of the cutter. About 1 inch. I use a small cutter for these, you could use a knife instead.
- Then cut out, place on the baking tray, brush the tops with some buttermilk and dust with flour, a sprinkle of flaked almonds and cinnamon.
- Bake on the top shelf for 10-15 minutes until golden and well risen.
For further Autumnal Inspiration check out my What’s In Season This Autumn? post.