Tuesday, 7 October 2014

baking for fun: Pear and cardamom scones

So as some of you may know, I brought back a ton of produce from my friend's house, including pears. This recipe has a great kick to it and the scones were gone with in a day (and I made a double recipe). This recipe makes 8 scones and they're great for breakfast. 
6.75 oz all-purpose flour (about 1 1/2 cups)
2.4 oz whole wheat flour (about 1/2 cup)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground cardamom (if you're feeling ambitious, add a touch more)
3 tbsp cold butter
10 tbsp buttermilk
1 tsp lemon rind
1 tsp vanilla extract
1 large egg, lightly beaten
1 cup chopped pear
2 tsp all-purpose flour
1 large egg white, lightly beaten 
   Preheat your oven to 350 degrees Fahrenheit. Combine 6.75 oz all-purpose flour, whole wheat flour, sugar, baking powder, salt, and the cardamom in a large bowl. Using a pastry blender, cut the butter in, breaking it into small pieces first. Keep working the butter in until the mix looks like coarse meal. Combine the buttermilk, lemon rind, vanilla extract, and egg in a medium bowl. Stir in the pear. Add the buttermilk mix to the flour mixture stirring until just moist (don't overmix). Turn out the dough on a lightly floured surface. Dust the top with the remaining 2 tsp of flour. Pat the dough into an 8-inch circle onto a greased baking sheet. Cut the dough into 8 wedges, not all the way, but about 2/3 of the way into the dough. Brush the egg white over the dough. Bake it for about 25 minutes and it's ready to eat almost immediately!

See you next time internet! Love, Alexa :)            

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