Pear Nut Scones Food

PEAR-NUT SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
• On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

MAPLE-PECAN SCONES

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

PEAR WALNUT SCONES

Steps:

• Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and granulated sugar. Stir in whipping cream and egg until dough forms. Fold in pear and chopped walnuts.
• On cookie sheet, pat dough into 8-inch round (if dough is sticky, dip fingers in Bisquick mix). Sprinkle with coarse sugar. Using sharp knife, cut round into 8 wedges, but do not separate. Place walnut half on top of each wedge.
• Bake 12 to 15 minutes or until golden brown. Cool 5 minutes; carefully separate wedges. Serve warm.

MAPLE-PECAN SCONES

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt.
• Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs.
• Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined.
• Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone!
• With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges.
• Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing.
• In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving.