- In a large mixing bowl stir together flour; sugar; baking powder, baking soda; salt; and cardamom, nutmeg, or allspice. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
- In a small mixing bowl beat eggs slightly; stir in buttermilk. Add the buttermilk mixture all at once to the dry mixture. Using a fork, stir just until moistened. Fold in pear.
- Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut with a 2-1/2-inch-round biscuit cutter, dipping cutter in flour between cuts.
- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until golden brown. Cool on the baking sheet for 5 minutes, then transfer scones to a wire rack. Sift powdered sugar over tops. If desired, serve warm with whipped cream and marmalade or preserves. Makes 12 to 14 scones.
From the Test Kitchen
If you have too many scones to enjoy at once, wrap the leftovers in heavy foil. Then, store them at room temperature for 2 to 3 days or in the freezer for up to 3 months. To reheat, place the wrapped, room-temperature scones in a 300 degree F oven for 10 to 12 minutes. Heat the wrapped, frozen scones for 20 to 25 minutes.
Nutrition Facts (Pear-Buttermilk Scones)
- Per serving:
- 149 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 49 mg chol. ,
- 199 mg sodium ,
- 21 g carb. ,
- 1 g fiber ,
- 3 g pro.