¾ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cardamom. Using fingers, rub butter into flour mixture until it resembles coarse crumbs. Stir in pear.
In a small bowl, whisk together ¾ cup cold cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured* surface, and knead gently by patting dough and folding it in half 3 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones on prepared baking sheet.
Brush tops of scones with remaining 1 tablespoon cream.
Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure Flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-pear-scones/