- Maple Nut Pear Scones

Maple Nut Pear Scones

Scones:

3 c flour
⅓ c sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
¾ c cold butter
¾ buttermilk, light or heavy cream
1 tsp pure maple extract
1 c peeled and diced pears (about 1 ½ pears)
½ c chopped pecans or walnuts
½ T sugar for topping

Maple Pear Butter:

1 large very ripe pear, peeled, cored and mashed
¼ c soft butter
1½ T maple syrup

Preheat oven to 400°

To prepare butter: in a small saucepan, simmer mashed pear over medium heat for about 15 minutes or until liquid has evaporated (pear will begin to stick to pan at this point). Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken (butter can be prepared ahead and stored in fridge).

To prepare scones: combine first six dry ingredients in a medium bowl. Grate butter into the dry mixture. Stir in the buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and using a sharp knife cut into 10 wedges. Place wedges 1-inches apart on a baking sheet that has been lined with parchment paper. Sprinkle lightly with ½ T sugar. Bake for 20 minutes or until golden brown. Serve warm with butter.

Notes:

1. Some time ago I came across a recipe that required you to grate butter. This was a fabulous tip and I always grate butter for pie crusts, biscuits and scones.