Description
These adorable little scones are packed full of chunks of dried pear and walnut, making them the perfect partners for a mild, creamy blue cheese like Dragon's Breath.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup whole wheat flour
- 1/3 cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup chopped dried pears
- ½ cup chopped walnuts
- 1 cup buttermilk
- 5 tbsp heavy cream, divided
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper, and set aside.
- In a large mixing bowl, combine the flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the dried pears and walnuts, then add the buttermilk and ¼ cup cream, and gently mix until the dough just barely comes together. (If the dough looks too dry, add more cream, 1 tbsp at a time, until the dough starts to come together.)
- Turn the dough out onto a clean work surface lightly dusted with flour, and gently knead 5-6 times to finish incorporating any floury bits. Roll out the dough to 1" thick, and cut out the scones using a 1" round cutter, gathering up the scraps and re-rolling until you have 24 scones.
- Arrange the scones on the prepared baking sheet, spacing them ½" apart. Brush the tops with remaining 1 tbsp cream.
- Bake scones in preheated oven for 25-30 minutes, or until tops are golden brown and a toothpick inserted in the centre comes out clean.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Brunch
- Method: Baked
- Cuisine: Canadian