Maple and Pear Scones

By learen

IC cookbook by Julie Beyer

Ingredients

• Maple Pear Butter
• 1 large very ripe Bartlett pear, peeled, cored and mashed
• 1/4 c soft butter
• 1 1/2 T pure maple syrup
• Scones
• 3 c flour
• 1/3 c sugar
• 2 t baking powder
• 1 t cinnamon
• 1/2 t baking soda
• 1/4 t salt
• 3/4 c butter cut into pieces
• 3/4 c buttermilk
• 1 t pure maple extract
• 1 c peeled and diced Bartlett pears(about 1 and 1/2 med pears)
• 1/2 c chopped almonds
• 1/2 T sugar for topping

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

To make butter, simmer mashed pear in a small saucepan over med heat for about 15 min or until liquid has evaporated. Pear will begtin to stick to pan at this point. Let cool slightly and stir in butter and maple syrup. Let stand at room temp to thicken. Butter can be prepared ahead and stored in the frig if desired
To make scones, preheat oven to 400.
Combine flour, sugar, baking powder, cinnamon, soda and salt in a med bowl. Cut in butter with a pastry blender until butter is the size of peas, do not overblend. Stir in buttermilk, maple extract, pears and almonds. Turn mixture onto a lightly floured board and knead several times until dough is smooth.
Press into a 10in circle and cut into 10 wedges with a sharp knife. Place wedges 1 in apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 T sugar. Bake 20 min or until golden brown.Serve warm with maple pear butter.