Apple and Pear Scones
I’ve missed baking for breakfast on the weekends, but I happily remedied that on Saturday when I made Apple and Pear Scones. I had a pear and buttermilk I wanted to use up, and an apple to spare.
They were tasty and easy scones to make.
I mixed flour, brown and white sugars, baking powder and baking soda, then cut in margarine with a pastry cutter. (I omitted salt because I used the margarine.) At this point I cut exactly 1/2 cup each of the apple and pear, so they wouldn’t have a chance to brown. (You only use half of each fruit, and I kept the apple and pear cut-side-down on the cutting board until I was ready to cut them to serve with the scones.) I carefully mixed the fruit into the flour, being careful to separate the bits of fruit so they wouldn’t be clumped together. I stirred in buttermilk until the dough just came together.
I turned the dough out to a lightly floured surface, patted it into a round, and cut it into 8 wedges. I sprinkled the dough with sugar and separated out the wedges. I baked them in a 375F oven for 20 minutes, instead of 22, since my oven runs hot.
As with most scones, they were best fresh out of the oven. They were tender and moist, and rose nicely. The scones were light and fluffy. The scones had a nice flavor thanks to the brown sugar; the apples and pears were a nice addition to the scone. With the sugar on top of the scones, they were definitely sweet, but not too sweet.
These were easy scones to make, and turned out well. I would make them again.
Apple and Pear Scones are delicious, and make a fine addition to brunch.
- 2 1/2 cups flour (300 grams)
- 1/4 cup sugar (55 grams)
- 1/4 cup lightly packed brown sugar (55 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons cold butter (diced) (113 grams)
- 1/2 cup apple (finely chopped) (I used half of one apple)
- 1/2 cup Bosc pear (finely chopped) (I used half of one pear)
- 2/3 cup sour milk or buttermilk (160 grams)
- 1 tablespoon sugar (for topping)
Whisk together flour, 1/4 cup sugar, brown sugar, baking powder, baking soda, and salt. Add cubes of butter, and using a pastry cutter or two knives, cut in the butter until the mixture resembles crumbs.
Add diced apple and pear, and toss with flour mixture to coat. Stir in buttermilk, mixing until dough is just combined.
Turn dough out onto a lightly floured surface. Pat into a 9-inch round. Cut into 8 wedges, and sprinkle with 1 tablespoon sugar.
Separate scones and place on a parchment- or Silpat-lined baking sheet, leaving room between the wedges because they will expand in the oven. Bake in a 375F oven for about 20 minutes, until browned and a toothpick inserted into the center of a scone comes out clean. (It was 22-28, but mine have always been done at 20.)
Make sour milk to replace buttermilk by combining 2 teaspoons white vinegar with enough milk to equal 2/3 cup.
Use a firm baking apple in this. I think I used a Cortland in this.
Bosc pears work well here because they are firm and hold their shape.
Adapted from a recipe on Group Recipes