Pear scones

    40 min

    These drop scones are much smaller than traditional scones but still very tasty. There's no need to roll out the dough, you simply drop the batter onto a baking tray before baking. Ideal when served with tea.

    73 people made this

    Makes: 8 scones

    • 225g plain flour
    • 5 tablespoons dark brown soft sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt
    • 75g unsalted butter, chilled
    • 1 egg
    • 125ml single cream
    • 165g pear, chopped

    Prep:20min  ›  Cook:15min  ›  Extra time:5min cooling  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5.
    2. Sieve together the flour, dark brown soft 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 cream 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 tray.
    3. Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.


    If pears aren't in season, feel free to use tinned.

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    Reviews & ratings
    Average global rating:

    Reviews in English (65)


    I made the error of using an over-ripe pear, which added too much moisture to the dough.  -  03 Jun 2017


    Ive used an alternative: coconut flour (bought at Holland + Ba) making them a little crumblier and gluten free Got to love the fact they made 50% more yield to - plus an expert review* called them 'melt in the mouth'! *Expert = my mother  -  14 Apr 2017


    these were good and made better with some apricot jam on top! next time i would add more cinnamon.  -  11 Mar 2012