Pears are so good and we don’t use them too much in baking… this fall we’re changing that! Try our Vanilla Pear Scones!
The trick with scones is to use COLD butter. And to use good quality butter. Our Grass Fed Heritage Butter is your answer. We like to take the very cold (or even frozen!) butter and grate it with a cheese grater, and then work it into the flour mixture with our hands. Give it a try! You don’t need a pastry cutter, but that also works!
Make sure to brush the tops with some additional melted butter, and raw granulated sugar!
Ingredients
1/2 cup
Donia Farms Sea Salted Grass Fed Butter
2 cups + 2 Tbsp
All-purpose Flour
4 Tbsp
Granulated White Sugar
1/2 tsp
Cinnamon
2 1/2 tsp
Baking powder
1 Tbsp
Vanilla extract
1 cup
Pear (chopped)
Raw sugar (for topping)
Instructions
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Preheat Oven to 375. Line baking sheet with parchment and set aside.
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In a medium bowl, whisk together flour, sugar, cinnamon and baking powder.
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Cut 1/2 cup of cold butter into dry ingredients until butter is pea-sized. Tip: Using a cheese grater, grate the cold butter before cutting it into the flour mixture. I find it easiest to use your hands to cut the cold butter in!
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Using a spatula or wooden spoon, mix in milk and vanilla to form the dough. Fold in the pear. Place dough in the fridge until the oven is done preheating.
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Roll dough out into 1/4 cup of flour on a flat surface and form into a flat disc approximately 1.5 inches thick. Cut disc in half, in quarters, and then in eighths to form 8 triangle shapes.
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Brush melted butter on top of scones and place on baking sheet. Sprinkle generously with raw sugar. Bake for 20 – 25 minutes. Scones will have golden edges when done.
