Components
2
agency ripe pears, ideally Bartlett, peeled and minimize into 1-inch chunks
2 c
(260 grams) all-purpose flour
3 tbsp
(36 grams) granulated sugar, plus extra for topping
1 tbsp
baking powder
1 tsp
Diamond Crystal kosher salt
½ tsp
floor cardamom
6 tbsp
(85 grams) unsalted butter, chilly, minimize into ½ inch cubes
1 cup plus 2 tablespoons (270 grams) heavy cream, chilly, plus further for topping
These tender scones are scented with peppery cardamom and stuffed with a layer of velvety autumn pears. To forestall sogginess, pre-cook the pears within the oven till delicate and dry to the contact, then sandwich between layers of scone dough. As with all types of brief pastry (scones, biscuits, pie dough and many others.), utilizing chilly substances will guarantee the perfect texture, so make sure that your butter and cream are nicely chilled earlier than you begin.
Instructions
- Warmth the oven to 400°F. Line a sheet pan with parchment paper and unfold the items of pear evenly on the pan. Bake for about 20 minutes or till the pear items are tender and dry to the contact. Put aside to chill to room temperature, about quarter-hour.
- In the meantime, put together the dough. In a big mixing bowl, mix the flour, sugar, baking powder, salt. And cardamom. Whisk briefly to mix.
- Add within the chilly butter cubes and toss to coat them in flour. Use your fingers to squish every of the butter items flat. Subsequent, use a rubbing movement to interrupt the butter down additional into the flour till the combination resembles a rough meal.
- Pour within the cream and use your fingers to softly toss the combination till a it begins to kind clumps, then compress the combination right into a single mass of shaggy dough.
- Flip the dough out onto a flippantly floured floor. Use a rolling pin to roll the dough right into a 9-inch sq. and use a pointy knife or bench scraper to chop it into 4 equal quadrants. Stack the items of dough on prime of one another—this provides a delicate flakiness to the completed scones. Subsequent, roll the dough right into a 11-by-9-inch rectangle. Minimize the dough in have crosswise so you’ve two 5.5-by-4.5-inch rectangles.
- Scatter the pear items over one of many rectangles. Then place the opposite piece of dough on prime to sandwich the items collectively. Use a pointy knife or bench scraper to chop the dough into 8 equal items—reducing the dough into 4 equal columns after which reducing every of these in half.
- Switch to a baking sheet lined with parchment paper. Use a pastry brush to flippantly coat the highest of every scone with cream and sprinkle generously with sugar. Bake for 16 to 18 minutes or till golden brown and agency to the contact.
- Retailer leftover scones in an hermetic container for as much as 2 days or within the freezer for as much as 2 months. To reheat from frozen, place a scone on a parchment lined sheet pan inside a chilly oven. Flip the oven on to 350°F. As soon as the oven has preheated, wait an extra 2 to three minutes earlier than eradicating the scone.
Zola Gregory
Zola Gregory is a author and recipe developer primarily based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens via her tales, recipes, and baking lessons.
