Apple and Pear Scones are delicious, and make a fine addition to brunch.
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