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.

Ingredients

• 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

Method

1. Preheat oven to 200C.
2. Line a baking tray with greaseproof paper or dust with flour.
3. 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
4. Peel and finely chop the pear and add to the flour along with the cinnamon and sugar, mix all together.
5. Whisk the egg with about half of the buttermilk, make a well in the flour and add this mixture.
6. Using a wooden spoon or your hand bring the mixture together, adding more buttermilk if necessary.
7. You want a soft dough, not too wet or too dry.
8. 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.
9. 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.
10. 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.
11. 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.