Apple Pear Scones Food

APPLE PEAR SCONES

Steps:

• Preheat oven to 375°F.
• In large bowl, stir flour, baking powder, baking soda, salt, 1/4 cup granulated sugar, and brown sugar.
• With pastry blender, cut in cold, diced butter until coarse crumbs form.
• Stir in fruit.
• Stir in buttermilk gradually, tossing with a fork until moist clumps form.
• Transfer dough to lightly floured board. Knead lightly, about 4 turns. Do not over-handle!
• Pat lightly and shape into 9 inch round.
• With floured knife or pizza cutter, cut round into 8 wedges; sprinkle with remaining sugar.
• Separate wedges onto ungreased cookie sheet, allowing 1/2 inch between each.
• Bake 22-28 minutes or until golden brown. Serve warm.

APPLE SCONES WITH BLACKBERRY COMPOTE

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.
• Pour in milk and stir it in quickly, then fold dough over 2-3 times until it's a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.
• Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.
• To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

APPLE PEAR SALTED CARAMEL SCONES

Steps:

• To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color. Transfer to cooling rack for 5 minutes.
• Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
• To make Scones: Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, mix Bisquick mix and 1/4 cup sugar. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
• In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
• Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle. Cut each circle into 6 wedges. Transfer wedges to cookie sheet.
• Bake 11 to 15 minutes or until golden brown. Transfer to cooling rack to cool slightly. Drizzle tops with caramel sauce; sprinkle with sea salt. Serve warm.