PANCETTA, PEAR AND PARMESAN SCONES
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.
ROSEMARY, PEAR AND ASIAGO SCONES
Give regular scones a sweet and savory twist with this recipe - made with Gold Medal® flour and featuring fresh rosemary, pears and Asiago cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Lightly spray cookie sheet with cooking spray.
- In large bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly and looks like small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons of the whipping cream, the pear, cheese and rosemary; stir just until moistened.
- On cookie sheet, pat dough with floured hands into 7-inch round (mixture will be crumbly). Cut round into 8 wedges, but do not separate. Brush dough with remaining 2 tablespoons whipping cream.
- Bake 13 to 15 minutes or until golden. Carefully separate wedges; serve warm.
Nutrition Facts : Calories 360, Carbohydrate 31 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg
APPLE PEAR SCONES
I love scones, but haven't tried this recipe. My mom clipped it out from a magazine awhile ago. Courtesy Rao's Coffee Roasting Company in Amherst, Massachusetts. Note: I just noticed the 22-28 minute baking time. In my experience with scones, that seems lengthy. I would watch the baking time.
Provided by frozen_rain
Categories Scones
Time 37m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In large bowl, stir flour, baking powder, baking soda, salt, 1/4 cup granulated sugar, and brown sugar.
- With pastry blender, cut in cold, diced butter until coarse crumbs form.
- Stir in fruit.
- Stir in buttermilk gradually, tossing with a fork until moist clumps form.
- Transfer dough to lightly floured board. Knead lightly, about 4 turns. Do not over-handle!
- Pat lightly and shape into 9 inch round.
- With floured knife or pizza cutter, cut round into 8 wedges; sprinkle with remaining sugar.
- Separate wedges onto ungreased cookie sheet, allowing 1/2 inch between each.
- Bake 22-28 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 312.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.3, Sodium 421.6, Carbohydrate 46.7, Fiber 1.6, Sugar 15.8, Protein 4.9
SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY
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
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.
PEAR-NUT SCONES
Wake up to a crunchy nutty breakfast that's ready in 35 minutes. Relish these scones packed with pear and pecan - a delightful breakfast!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
- On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 260 mg
More about "pear scones recipes"
CARAMELIZED PEAR SCONES - TUTTI DOLCI BAKING BLOG
From tutti-dolci.com
Reviews 1Calories 200 per servingEstimated Reading Time 3 mins
- Heat butter in a nonstick skillet over medium heat; add pears and sauté until tender and golden, about 5 minutes. Add brown sugar and sauté until melted. Remove pears from heat and set aside.
- Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and cardamom in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal; chill in the freezer for 10 minutes.
- Whisk together buttermilk and egg in a small bowl; add to flour mixture and fold in just until incorporated. Fold in caramelized pears. Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly dust dough with flour, flour hands, and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
- Bake 17 to 18 minutes, until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Whisk together brown butter, powdered sugar, cinnamon, vanilla, and milk in a small bowl until smooth.
MAPLE NUT AND PEAR SCONES - RECIPE GIRL
From recipegirl.com
Cuisine AmericanTotal Time 45 minsCategory BreakfastCalories 235 per serving
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or coat with cooking spray.
- In a large bowl, whisk together the flours, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Using a pastry blender or your fingertips, cut or rub the cream cheese and butter into the dry ingredients. Add the oil and toss with a fork to coat. Add the pear and nuts; toss to coat. Mix the buttermilk and maple (or vanilla) extract in a measuring cup and stir just enough into the dry ingredients until the dough clumps together. (It will be sticky and you may not need all of it).
PEAR SCONES - THE SEASIDE BAKER
From theseasidebaker.com
Cuisine AmericanCategory Breakfast
CARAMELISED PEAR SCONES RECIPE | LYNDEY MILAN'S BAKING SECRETS
From sbs.com.au
PEAR GINGER SCONES - HONEST COOKING
From honestcooking.com
PEAR & GINGER SCONES RECIPE ON FOOD52
From food52.com
THE PIONEER WOMAN’S PUMPKIN SCONES WITH COFFEE GLAZE RECIPE
From sheknows.com
PEAR GINGER SCONES RECIPE | QUAKER OATS
From quakeroats.com
PEAR AND GINGER SCONES - PACIFIC NORTHWEST CANNED …
From eatcannedpears.com
CRANBERRY-PEAR SCONES - BETTER HOMES & GARDENS
From bhg.com
PEPPERY PEAR-VANILLA SCONES - BETTER HOMES & GARDENS
From bhg.com
BEST-EVER SCONES RECIPE - SOUTHERN LIVING
From southernliving.com
GINGER-PEAR STAR SCONES - BETTER HOMES & GARDENS
From bhg.com
ROASTED PEAR AND CHOCOLATE CHUNK SCONES – SMITTEN …
From smittenkitchen.com
HOLIDAY PEAR AND GINGER SCONES - RECIPE.TV
From recipe.tv
CHAI PEAR SCONES RECIPE | BAKED BY AN INTROVERT®
From bakedbyanintrovert.com
GINGER CINNAMON PEAR SMOOTHIE RECIPE - TASTING TABLE
From tastingtable.com
CHEDDAR PEAR SCONES - USA PEARS
From usapears.org
16 RECIPES TO TRY FOR NATIONAL BAKING WEEK 2023
From theenglishhome.telegraph.co.uk
PEAR CHAI SPICED SCONES WITH SPICED PEAR GLAZE - BAKE FROM SCRATCH
From bakefromscratch.com
You'll also love