Pear-Cardamom Scones
8
scones
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2
firm ripe pears, preferably Bartlett, peeled and cut into 1-inch chunks
2 c
(260 grams) all-purpose flour
3 tbsp
(36 grams) granulated sugar, plus more for topping
1 tbsp
baking powder
1 tsp
Diamond Crystal kosher salt
½ tsp
ground cardamom
6 tbsp
(85 grams) unsalted butter, cold, cut into ½ inch cubes
1 cup plus 2 tablespoons (270 grams) heavy cream, cold, plus extra for topping
These tender scones are scented with peppery cardamom and filled with a layer of velvety autumn pears. To prevent sogginess, pre-cook the pears in the oven until soft and dry to the touch, then sandwich between layers of scone dough. As with all forms of short pastry (scones, biscuits, pie dough etc.), using cold ingredients will ensure the best texture, so be sure that your butter and cream are well chilled before you start.
Directions
- Heat the oven to 400°F. Line a sheet pan with parchment paper and spread the pieces of pear evenly on the pan. Bake for about 20 minutes or until the pear pieces are tender and dry to the touch. Set aside to cool to room temperature, about 15 minutes.
- Meanwhile, prepare the dough. In a large mixing bowl, combine the flour, sugar, baking powder, salt. And cardamom. Whisk briefly to combine.
- Add in the cold butter cubes and toss to coat them in flour. Use your hands to squish each of the butter pieces flat. Next, use a rubbing motion to break the butter down further into the flour until the mixture resembles a coarse meal.
- Pour in the cream and use your hands to gently toss the mixture until a it begins to form clumps, then compress the mixture into a single mass of shaggy dough.
- Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a 9-inch square and use a sharp knife or bench scraper to cut it into 4 equal quadrants. Stack the pieces of dough on top of each other—this adds a subtle flakiness to the finished scones. Next, roll the dough into a 11-by-9-inch rectangle. Cut the dough in have crosswise so you have two 5.5-by-4.5-inch rectangles.
- Scatter the pear pieces over one of the rectangles. Then place the other piece of dough on top to sandwich the pieces together. Use a sharp knife or bench scraper to cut the dough into 8 equal pieces—cutting the dough into four equal columns and then cutting each of those in half.
- Transfer to a baking sheet lined with parchment paper. Use a pastry brush to lightly coat the top of each scone with cream and sprinkle generously with sugar. Bake for 16 to 18 minutes or until golden brown and firm to the touch.
- Store leftover scones in an airtight container for up to 2 days or in the freezer for up to 2 months. To reheat from frozen, place a scone on a parchment lined sheet pan inside a cold oven. Turn the oven on to 350°F. Once the oven has preheated, wait an additional 2 to 3 minutes before removing the scone.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.