The bold, peppery bite in these savory scones balances the conserve's sweetness.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
10 mins at 375°
Yield:
16 scones
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Peppered Pear Scones with Pear Conserve

Ingredients

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Directions

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  • Preheat oven to 375°F. In a large bowl stir together flour, brown sugar, baking powder, pepper, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

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  • In a small bowl beat eggs lightly; stir in cheese and buttermilk. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened. Fold in pear.

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  • Turn out dough onto a floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch square. Cut into 16 squares.

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  • Place scones 1 inch apart on an ungreased baking sheet. If desired, sprinkle with additional cracked pepper. Bake in the preheated oven for 10 to 12 minutes or until golden. Cool on the baking sheet for 5 minutes. Transfer scones to a wire rack. Serve warm. If desired, serve with Pear Conserve.

Make-Ahead Directions:

Prepare and bake scones as directed. Cool completely on a wire rack. Wrap cooled scones in heavy foil. Freeze for up to 3 months. To reheat, preheat the oven to 300°F. Bake the wrapped, frozen scones for 20 to 25 minutes or until heated through.

Nutrition Facts (Peppered Pear Scones with Pear Conserve)

167 calories; total fat 5g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 38mg; sodium 164mg; potassium 71mg; carbohydrates 28g; fiber 1g; sugar 15g; protein 3g; trans fatty acid 0g; vitamin a 146IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 71mg; iron 1mg.

Pear Conserve

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan combine pears, the water, and lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and golden raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in nuts (if desired) and ground mace or cinnamon. Cool slightly. Ladle into an airtight storage container. Cover; seal.

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Tips

Store in refrigerator for up to 2 weeks.

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