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- 1 3/4 cups all-purpose flour
- 1/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon peppercorn melange or whole black peppercorns, cracked
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 eggs
- 1/4 cup grated Parmigiano-Reggiano cheese or Parmesan cheese (1 ounce)
- 1/4 cup buttermilk or sour milk
- 1/2 cup chopped, peeled fresh pear, patted dry with paper towels
- Peppercorn melange or whole black peppercorns, cracked (optional)
- 1 cup Pear Conserve
1. Preheat oven to 375 degrees F. In a large bowl stir together flour, brown sugar, baking powder, the 1/2 teaspoon cracked pepper, the baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
2. In a small bowl beat eggs lightly; stir in cheese and buttermilk. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened. Fold in pear pieces.
3. Turn dough out onto a floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch square. Cut into 16 squares.
4. Place scones 1 inch apart on an ungreased baking sheet. If desired, sprinkle with additional cracked pepper. Bake for 10 to 12 minutes or until golden. Cool on the baking sheet for 5 minutes. Transfer scones to a wire rack. Serve warm with Pear Conserve.
- Prepare and bake scones as directed. Cool completely on a wire rack. Wrap cooled scones in heavy foil. Freeze for up to 3 months. To reheat, preheat oven to 300 degrees F. Bake the wrapped, frozen scones for 20 to 25 minutes or until heated through.
Yield: 2-2/3 cups
- 2 1/2 cups chopped, peeled fresh pears
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 1 3/4ounce package regular powdered fruit pectin
- 1 3/4 cups granulated sugar
- 1/2 cup golden raisins
- 1/3 cup chopped toasted pecans or walnuts (optional)
- 1/4 teaspoon ground mace or cinnamon
1. In a large saucepan combine pears, the water, and lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and golden raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in nuts (if desired) and ground mace or cinnamon. Cool slightly. Ladle into an airtight storage container. Cover; seal.
- Store in refrigerator for up to 2 weeks.
- Servings Per Recipe 16,
- cal. (kcal) 167,
- Fat, total (g) 5,
- chol. (mg) 38,
- sat. fat (g) 3,
- carb. (g) 28,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 15,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 164,
- Potassium (mg) 71,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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