Pear Buttermilk Scones Recipe
The taste of this Pear Buttermilk Scones has played on my mind so much that I seldom go for any another recipe of Pear Buttermilk Scones. The Pear Buttermilk Scones is made with Fruits which is easy to find at any grocery store. Even though Pear Buttermilk Scones is a Snack I relish it any time of the day. Include this Pear Buttermilk Scones recipe in your most-liked list and make it as many times you wish to.
Ingredients
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom, nutmeg, or allspice
1/3 cup butter or margarine
2 eggs
1/4 cup buttermilk
1/2 cup chopped, peeled fresh pear, patted dry
Powdered sugar
Whipped cream (optional)
Orange marmalade and or strawberry preserves (optional)
Directions
1 In a large mixing bowl stir together flour; sugar; baking powder; baking soda; salt; and cardamom, nutmeg, or allspice. Using a pastry
blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
2 In a small mixing bowl beat eggs slightly; stir in buttermilk. Add the buttermilk mixture all at once to the dry mixture. Using a fork, stir just until moistened. Fold in pear.
3 Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut with a 2 1/2-inch-round biscuit cutter, dipping cutter into flour between cuts.
4 Place dough rounds 1 inch apart on an ungreased baking sheet. Bake in a 375° oven for 10 to 12 minutes or until golden brown. Cool on the baking sheet for 5 minutes, then transfer scones to a wire rack. Sift powdered sugar over tops. If desired, serve warm with whipped cream and marmalade or preserves.
blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.
2 In a small mixing bowl beat eggs slightly; stir in buttermilk. Add the buttermilk mixture all at once to the dry mixture. Using a fork, stir just until moistened. Fold in pear.
3 Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut with a 2 1/2-inch-round biscuit cutter, dipping cutter into flour between cuts.
4 Place dough rounds 1 inch apart on an ungreased baking sheet. Bake in a 375° oven for 10 to 12 minutes or until golden brown. Cool on the baking sheet for 5 minutes, then transfer scones to a wire rack. Sift powdered sugar over tops. If desired, serve warm with whipped cream and marmalade or preserves.
