Dried pear and crystalized ginger impart autumnal flavor to these scones, which are oh-so decadent when served with clotted cream and ginger preserves.
Ginger-Pear Scones
Makes approximately 12
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar, divided
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- ½ cup minced dried pear
- ¼ cup minced crystalized ginger
- 1¼ cups cold heavy whipping cream
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in pear and ginger. Add cream to flour mixture, stirring with a fork just until a shaggy 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 until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- Brush tops of scones with egg, and sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Ginger preserves
Clotted cream
Ginger preserves
