Pear Scones Recipe

Flour: The base of the scone dough, providing structure and texture.

Sugar: Adds sweetness to the scones and helps with browning.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and creates a tender, flaky texture.

Pear: Provides natural sweetness and a juicy, fruity flavor.

Heavy cream: Adds moisture and richness to the dough.

Vanilla extract: Enhances the overall flavor with a subtle, sweet aroma.

When cutting in the butter for the scones, make sure it remains cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the amount slightly as honey is sweeter than sugar.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• butter - Substitute with coconut oil: Coconut oil can replace butter for a dairy-free option, though it will add a slight coconut flavor.

• pear - Substitute with apple: Apples can be used instead of pears, providing a similar texture and sweetness.

• heavy cream - Substitute with coconut cream: Coconut cream is a good dairy-free alternative that adds richness and a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.

• To keep your pear scones fresh, allow them to cool completely on a wire rack after baking. Once cooled, store them in an airtight container at room temperature for up to 2 days.

• For longer storage, wrap each scone individually in plastic wrap or aluminum foil. Place the wrapped scones in a resealable plastic bag or an airtight container. Store in the refrigerator for up to 5 days.

• If you wish to freeze your pear scones, first ensure they are completely cooled. Wrap each scone tightly in plastic wrap, then place them in a resealable plastic freezer bag. Label the bag with the date and freeze for up to 3 months.

• To enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about 1 hour. For a quicker option, you can microwave the scone on a microwave-safe plate for 20-30 seconds or until warmed through.

• To reheat refrigerated scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them in the oven for about 5-10 minutes, or until they are heated through and slightly crisp on the outside.

• For an extra touch of indulgence, consider brushing the tops of the scones with a little heavy cream before reheating. This will help them regain some of their original moisture and give them a lovely golden finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pear scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them in the oven for about 10-15 minutes or until they are heated through. This method helps retain their crispy exterior and soft, tender interior.

• Microwave Method: Place the pear scones on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may slightly alter the texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pear scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes or until they are warmed through. This method is great for maintaining the scones' texture and flavor.

• Stovetop Method: If you prefer a more hands-on approach, you can use a skillet. Preheat a non-stick skillet over low heat. Place the pear scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the scones a slightly crispy edge.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pear scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method is quick and helps maintain a nice texture.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Large mixing bowl: Combine the flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

• Spatula: Gently fold in the diced pear.

• Small mixing bowl: Mix the heavy cream and vanilla extract.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.

• Knife: Peel and dice the pear.

• Cutting board: Provide a surface to peel and dice the pear.

• Floured surface: Knead the dough gently and pat it into a circle.

• Baking sheet: Place the scone wedges on it for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

• Oven mitts: Protect your hands when placing and removing the baking sheet from the oven.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the process and ensure you don't miss anything.

Use a food processor: To cut in the butter quickly, use a food processor. This will save time and achieve the perfect crumbly texture.

Chill the dough: If you need to pause, wrap the dough in plastic wrap and chill it. This will keep it fresh and ready to bake when you are.

Preheat the oven: Always preheat your oven in advance. This ensures it reaches the right temperature by the time your scones are ready to bake.