Pear and Ginger Scones

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Pear and Ginger Scones

Ingredients

  • 2 cups unbleached all-purpose flour, plus more for shaping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cold, cut in small cubes
  • 1 cup Pacific Northwest Canned Pears, halves or slices, in juice, drained and juice reserved
  • 3 tablespoons finely chopped crystallized ginger
  • 1 large egg
  • PEAR GLAZE
  • 1 cup confectioner’s sugar
  • 1 to 2 tablespoons reserved Pacific Northwest Canned Pear juice
  • 1 teaspoon finely grated lemon zest

Method

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, baking soda, sugar and salt in a large bowl and mix well. Using a food processor or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized pieces of butter. Stir in the pears and ginger.

In a small bowl, whisk the egg and add 1/2 cup reserved pear juice mixing well to combine.

Pour the egg and pear juice into the butter and flour mixing just to combine and begin to create a cohesive mass.

Turn the contents of the bowl out onto a clean work surface generously dusted with flour and use a floured rolling pin to gently work the dough into a 12 by 4-inch rectangle. Cut the rectangle into six 4 by 3-inch triangles.

Arrange the scones on a baking sheet lined with parchment paper and bake 18 to 20 minutes, or until golden brown. Remove the pan from heat and let scones cool slightly before sprinkling with confectioners sugar or drizzling with Pear Glaze.

PEAR GLAZE

Combine the confectioners sugar, pear juice and lemon zest in a bowl and whisk until smooth.

Servings

Makes 6 servings (1 scone each)

Nutrition

  • Calories: 418
  • Fat: 13g
  • Cholesterol: 65mg
  • Sodium: 375mg
  • Carbohydrate: 72g
  • Dietary Fiber: 2g
  • Protein: 6g

Ingredients

  • 2 pounds (8 cups) unbleached all-purpose flour
  • 3 tablespoons baking powder
  • 1 teaspoon baking soda
  • 10 ounces (1-1/3 cup) granulated sugar
  • 1 teaspoon fine sea salt
  • 12 ounces (1-1/2 cups) unsalted butter, cold, cut in small cubes
  • 2-1/4 pounds (4 cups) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 2 ounces (2/3 cup) finely chopped crystallized ginger
  • 4 eggs
  • PEAR GLAZE
  • 4 cups confectioners sugar
  • 3 to 4 ounces reserved pear juice
  • 1 tablespoon + 1 teaspoon finely grated lemon zest

Method

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, baking soda, sugar and salt in a large bowl and mix well. Use a food processor to cut the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the pears and ginger.

Whisk the eggs and add 2 cups reserved pear juice mixing well to combine.

Pour the egg and pear juice into the butter and flour mixing just to combine and begin to create a cohesive mass.

Turn the contents of the bowl out onto a clean work surface generously dusted with flour and divide the dough into 2 equal pieces. Use a floured rolling pin to gently work the dough into two 12 by 8-inch rectangles. Cut each rectangle in half length-wise and then cut those two strips into six 4 by 3-inch triangles each.

Arrange the scones on a baking sheets lined with parchment paper and bake 18 to 20 minutes, or until golden brown. Remove the pan from heat and let scones cool slightly before sprinkling with confectioners sugar or drizzling with Pear Glaze.

PEAR GLAZE

Combine the confectioners sugar, pear juice and lemon zest in a bowl and whisk until smooth.

Servings

Makes 24 servings (1 scone each)

Nutrition

  • Calories: 418
  • Fat: 13g
  • Cholesterol: 65mg
  • Sodium: 375mg
  • Carbohydrate: 72g
  • Dietary Fiber: 2g
  • Protein: 6g