Pear scones
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.
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Extra time:5min cooling ›
Ready in:40min
- Preheat oven to 190 C / Gas 5.
- 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.
Pears
If pears aren't in season, feel free to use tinned.
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Reviews & ratings
Average global rating:
(75)
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