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
PEAR SCONES
These are nice for a light and tasty brunch. Serve with tea.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
- Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 194.7 mg, Sugar 11.1 g
APPLE PEAR SALTED CARAMEL SCONES
Homemade scones made with fresh apples and pears are topped with made-from-scratch caramel sauce for an easy breakfast treat that's ready in only 35 minutes.
Provided by Stephanie Wise
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color. Transfer to cooling rack for 5 minutes.
- Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
- To make Scones: Heat oven to 425°F. Spray cookie sheet with cooking spray.
- In large bowl, mix Bisquick mix and 1/4 cup sugar. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
- In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
- Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle. Cut each circle into 6 wedges. Transfer wedges to cookie sheet.
- Bake 11 to 15 minutes or until golden brown. Transfer to cooling rack to cool slightly. Drizzle tops with caramel sauce; sprinkle with sea salt. Serve warm.
Nutrition Facts : ServingSize 1 Serving
MAPLE WALNUT SCONES
Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).
Provided by Sandie
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
- Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
- Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
- Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g
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- In a large mixing bowl, combine the flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the dried pears and walnuts, then add the buttermilk and ¼ cup cream, and gently mix until the dough just barely comes together. (If the dough looks too dry, add more cream, 1 tbsp at a time, until the dough starts to come together.)
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