About this recipe: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.
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
125ml single cream
165g pear, chopped
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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.
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.