Peppered Pear Scones with Pear Conserve

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  • Makes: 16 servings
  • Yields: 16 scones
  • Prep: 25 mins
  • Bake: 10 mins 375°F
  • Cool: 5 mins
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Peppered Pear Scones with Pear Conserve
Ingredients
1 3/4
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
Directions
  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.
From the Test Kitchen
Make-Ahead Directions:

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.

Pear Conserve
Ingredients
2 1/2
cups chopped, peeled fresh pears
1/2
cup water
3
tablespoons lemon juice
1
1 3/4 ounce package regular powdered fruit pectin
1 3/4
1/2
cup golden raisins
1/3
cup chopped toasted pecans or walnuts (optional)
1/4
teaspoon ground mace or cinnamon
Directions
  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.
From the Test Kitchen

Store in refrigerator for up to 2 weeks.

Nutrition Facts (Peppered Pear Scones with Pear Conserve)
    Per serving:
  • 167 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 38 mg chol.,
  • 164 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 15 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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