Caramelized Pear and Ginger Scones - Recipe

Caramelized Pear and Ginger Scones

• For the pears:
• 2 tablespoons unsalted butter
• 3 medium or 2 laege crisp pears, cored, peeled, finely diced
• pinch Kosher salt
• 1 tablespoon sugar
• 2 teaspoons grated fresh ginger
• ¼ teaspoon cinnamon
• For the scones:
• 5 cups all-purpose flour (23 ounces)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ cup sugar + 3 tablespoons for topping
• 1 ½ teaspoons Kosher salt
• 1 cup (two sticks) very cold unsalted butter cut into tablespoons + 2 tablespoons melted for topping
• 1 ½ cups buttermilk

1. Melt the butter in a large skillet over medium-high heat. Add the pears, salt and sugar and cook, stirring occasionally until most of the liquid has cooked off and the pears are starting to brown, about 6 minutes.
2. Add the ginger and cinnamon and cook 2 more minutes. Set the pears aside to cool.
3. Preheat the oven to 400 degrees. Butter 2 baking sheets or cover them with a silicone mat.
4. Whisk together the flour, baking powder, baking soda, ½ cup sugar and the salt. Cut 1 cup of the butter into the flour, using either two knives, a pastry blender, or a food processor, or even your hands with a squeezing/rubbing action between the fingers. Keep blending until the butter is broken down in to oatmeal sized pieces for flaky scones, or until fully powdered in a food processor if you prefer tender, less flaky scones.
5. Add the buttermilk and pears and mix with a wooden spoon, moistening all of the dry ingredients. (If using the food processor, you can add the buttermilk to the bowl and process until a shaggy ball forms, then knead in the pears in the next step). You might need another tablespoon or two of buttermilk, but don’t be in a hurry to add it, we want the dough to just barely form a mass.
6. Turn out on to a floured board and knead as briefly as possible to make a rough ball.
7. Flatten the dough into a rectangle about 24” x 4 ½”. Brush the top with melted butter and sprinkle with the remaining 3 tablespoons of sugar. Cut into 6 even rectangles and then divide each rectangle into two triangles. Transfer to the baking sheets, leaving two inches between scones.
8. Bake until quite golden brown, about 22 minutes. Allow to cool for 5 minutes and serve with butter and jam.