Breakfasts/Caramel-Pear Scones

Makes: 8 Scones

Active Time: 25 minutes

Total Time: 45 minutes

From: Cooking Pleasures Oct/Nov 2008

Ingredients

Scone Ingredients

2 cups flour

1/3 cup packed brown sugar

1 tbsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

6 tbsp. butter, chilled, cut up

2-3 pears (about 1 pound) peeled, chopped (1/2 inch), about 2 1/3 cups

1 egg

1/2 cup + 1 tbsp. whole milk, divided

1/4 cup chopped walnuts

Frosting Ingredients

1/2 cup packed brown sugar

1/4 cup butter

2 tbsp. whole milk

1 cup powdered sugar, sifted

1 tsp. vanilla extract

Directions

Step 1

Preheat oven to 425 degrees. Line baking sheet with parchment paper. Combine flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Cut in butter until mixture resembles large peas. Stir in pears.

Step 2

Beat egg and 1/2 cup of milk in small bowl. Stir into flour mixture until moistened. Mixture should form soft ball. If too wet add 2-3 tbsp. flour. If too dry at 1-2 tbsp. milk.

Step 3

On a lightly floured surface surface roll dough in a 11 inch round, 3/4 thick circle. Cut into 8 wedges. Carefully lift wedges out with spatula and carefully place on baking sheet. Brush with remaining 1 tbsp. milk. Sprinkle with walnuts. Bake 12-15 minutes or until lightly browned on top. Cool.

Step 4

Meanwhile, make the frosting. Heat brown sugar and butter in small pan over medium heat until sugar is melted. Bring to a boil, stirring frequently. Stir in milk, return to a boil. Remove from heat. Stir in powdered sugar and vanilla. Drizzle over scones.