I got back from a long day working a free clinic… post to come… but kind of decided not to study but to bake…totally breaking my self promised to study for finals… I found this recipe last night… when I should have been sleeping since I woke up at 5:45am… and decided that my love of blueberries must be expressed in these fantastic little pear scones. I used to pretend to make scones last year. They were halfway caught between cookies and scones but I still loved them. These however are the real deal. And not gonna lie I’m pretty stoked that there are still 7 more sitting downstairs for breakfast tomorrow (aka. Fiona and I only polished off like 5 or so tonight…)
I would recommend making them, if you like that sort of thing… by which I mean if you like scones, or more generally baked things, or more generally warm breaddy things… or more generally good food… then you should probably make these since their pretty amazing.
Adapted from Eliza Domestica
- 4 1/2 cups flour
- 3/4 cup cane sugar
- 1 teaspoon salt
- 2 tablespoons of aluminum-free baking powder
- 2 1/2 sticks unsalted butter (approx. 1 1/2 cups), chilled and cut into pea-size cubes
- 4 eggs, lightly beaten
- 1 cup heavy cream + 2 tablespoons
- 1 cup blueberries, fresh or frozen
- 1 cup pear, thinly sliced and cut in halves (see picture above)
Preheat oven to 400 degrees. Using a spoon or mixer with dough hook, mix flour, baking powder, sugar, salt and cold butter together. In a separate bowl, gently mix eggs and cream together until combined. Pour egg mixture into flour mixture. Mix until all ingredients are combined. Fold in 1/2 cup flour, then fold in pears and blueberries. Flatten out dough on floured surface. Cut into triangles. Brush tops of scone with heavy cream, then sprinkle with sugar. Place on parchment paper-lined cookie sheet. Bake for 20 minutes. Makes about two dozen scones.