Recipes and Cooking Cranberry-Pear Scones Be the first to rate & review! Serve the perfectly tender and flaky scones with a schmear of homemade maple butter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 20 mins Total Time: 45 mins Servings: 12 Yield: 12 scones Jump to Nutrition Facts Ingredients 2 ¾ cup all-purpose flour ½ cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt ½ cup butter, cut up 1 cup fresh or frozen cranberries ½ cup finely chopped pear ½ cup chopped walnuts 2 eggs, lightly beaten ¾ cup heavy cream 1 teaspoon vanilla bean paste Coarse sugar 1 recipe Maple Butter Directions Preheat oven to 400°F. Line an extra-large baking sheet with parchment paper. In a large bowl stir together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, pear, and walnuts. Make a well in center of flour mixture. In a small bowl combine eggs, cream, and vanilla bean paste. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges. Place wedges 2 inches apart on prepared baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake 20 minutes or until bottoms are golden. Remove; cool on a wire rack. Package with Maple Butter. Maple Butter In a small bowl beat together 1/2 cup softened butter, 3 Tbsp. pure maple syrup, and 1/4 tsp. vanilla bean paste until smooth. Makes 1/2 cup. To Store Place scones in an airtight container or resealable plastic bag. Store at room temperature up to 2 days or freeze up to 2 months. Rate it Print Nutrition Facts (per serving) 392 Calories 25g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 392 % Daily Value * Total Fat 25g 32% Saturated Fat 14g 70% Cholesterol 89mg 30% Sodium 358mg 16% Total Carbohydrate 38g 14% Total Sugars 14g Protein 5g Vitamin C 1.7mg 9% Calcium 102mg 8% Iron 1.8mg 10% Potassium 109mg 2% Fatty acids, total trans 1g Folate, total 62.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.