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
total:
35 mins
Yield:
16 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

167 calories; fat 5g; cholesterol 38mg; saturated fat 3g; carbohydrates 28g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 15g; protein 3g; vitamin a 145.8IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 164mg; potassium 71mg; calcium 70.7mg; iron 0.9mg.
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