PEAR-NUT SCONES
Wake up to a crunchy nutty breakfast that's ready in 35 minutes. Relish these scones packed with pear and pecan - a delightful breakfast!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 260 mg
PEAR SCONES
These are nice for a light and tasty brunch. Serve with tea.
Provided by jowolf2
Categories Bread Quick Bread Recipes Scone Recipes
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
- Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 194.7 mg, Sugar 11.1 g
PEAR WALNUT SCONES
Pear provides a flavorful addition to these nutty scones made using Original Bisquick® mix - a tasty bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280, Carbohydrate 32 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 390 mg
MAPLE WALNUT SCONES
Delicious with coffee or tea. Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).
Provided by Sandie
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
- Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
- Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
- Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 43.7 g, Cholesterol 48.9 mg, Fat 19.9 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 239.1 mg, Sugar 20.5 g
WALNUT SCONES
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
Provided by Cassie Best
Categories Afternoon tea, Snack, Supper
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
- Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
STILTON SCONES
Make and share this Stilton Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 29m
Yield 7-8 Scones, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, salt, mustard and cayenne pepper into a bowl.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix in the grated cheese.
- Add the milk all at once.
- Mix to a soft, but not sticky, dough with a knife.
- Turn onto a lightly floured surface.
- Knead quickly until smooth.
- Roll out to about ½-inch thickness.
- Cut into 7 or 8 rounds with a 2½-inch round cutter.
- Transfer to a baking sheet.
- Brush the tops with milk.
- Bake at 450°F for 7-10 minutes or until well risen and golden.
- Cool on a wire cooling rack.
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MINI PEAR AND WALNUT SCONES - CRUMB: A FOOD BLOG
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Reviews 11Servings 24Cuisine CanadianCategory Brunch
- 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.
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From aboutdinnerthyme.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory BreakfastCalories 454 per serving
- In a large bowl, combine the flour, sugar, salt, and baking powder. Next, work in the chopped butter using a pastry cutter, two knives, or your hands. Work the butter into the flour until only pea-sized lumps remain.
- Combine all the ingredients in a small saucepan over high heat. Bring to a boil and cook until the pears are tender, about two minutes.
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