makes
12
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 small firm pears e.g. Corella, Josephine or Beurre Bosc
- 4 cups (600 g) self-raising flour
- Pinch sea salt
- 1 cup (250 ml) cream
- 1 cup (250 ml) water
- 1-2 tbsp brown sugar
- 40 g cold butter, diced
- Whipped cream, to serve
Instructions
1. Preheat oven to 220⁰C and line a shallow baking tin like a lamington tin with baking paper.
2. Using a small sharp knife peel, core and quarter one pear, then it cut into very small dice. Slice the remaining pear into very thin slices.
3. Mix flour and salt in a large bowl. Make a well in the centre and pour in the combined cream and water. Then add the pear. Using a flat-bladed knife or spatula stir, until the dough just comes together. It should form a soft dough.
4. Turn dough out on a floured board and flatten gently with the heel of your hand to no thinner than 2cm depth. Cut out scones with a sharp 6cm scone cutter, dipped in flour if necessary to prevent sticking (don’t twist or your scone will collapse).
5. Place scones side by side into the tray (scones should be touching one another). Gently repress the scraps to make a few more scones. Top each scone with three pear slices. Sprinkle with brown sugar, dot with butter and bake for 20 minutes in hot oven or until golden.
6. Cool on a wire rack or cool for 1-2 minutes and then serve with softly whipped cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
