Description
Tender and flaky pear ginger scones packed with caramelized Bosc pears, fresh grated ginger, candied ginger, oats, and a turbinado sugar crust.
Ingredients
For the caramelized pear:
1 tablespoon butter
1 medium to large Bosc pear; peeled seeded, and finely diced
1 tablespoon granulated sugar
1 teaspoon fresh grated ginger
¼ teaspoon ground cinnamon
Pinch of salt
For the scones:
2 cups all-purpose flour
½ cup old-fashioned oats not instant or quick-cooking
5 tablespoons granulated sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
½ cup cold unsalted butter diced
1 tablespoon candied ginger finely diced
¾ cup buttermilk plus 1 tablespoon if needed
2 tablespoons cream
1 tablespoon turbinado sugar
Instructions
1. Sauté diced pear with butter, 1 tbsp sugar, fresh ginger, cinnamon, and pinch of salt for 5 minutes; cool completely.
2. Whisk flour, oats, 5 tbsp sugar, baking powder, baking soda, and salt; cut in cold butter until coarse crumbs form.
3. Fold in candied ginger, cooled pears, and buttermilk just until a soft dough forms.
4. Pat dough into an 8-inch circle on a floured surface and cut into 8 wedges.
5. Place wedges on a lined baking sheet, brush with cream, and sprinkle with turbinado sugar.
6. Bake at 400°F (200°C) for 18 to 22 minutes until golden brown; cool for 10 minutes on a wire rack before serving.
Notes
Cool caramelized pears completely before mixing. Keep butter cold for flaky layers.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American / British
Nutrition
- Calories: 280
- Sugar: 16g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 14g
- Protein: 4g