Best 6 Pear Walnut Scones Recipes

PEAR-NUT SCONES

Steps:

• Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
• On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

PEAR SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
• Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

PEAR WALNUT SCONES

Steps:

• Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and granulated sugar. Stir in whipping cream and egg until dough forms. Fold in pear and chopped walnuts.
• On cookie sheet, pat dough into 8-inch round (if dough is sticky, dip fingers in Bisquick mix). Sprinkle with coarse sugar. Using sharp knife, cut round into 8 wedges, but do not separate. Place walnut half on top of each wedge.
• Bake 12 to 15 minutes or until golden brown. Cool 5 minutes; carefully separate wedges. Serve warm.

MAPLE WALNUT SCONES

Steps:

• Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
• Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
• Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
• Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

APPLE PEAR SALTED CARAMEL SCONES

Steps:

• To make Caramel Sauce: In large microwavable glass bowl, beat 1 cup sugar, the corn syrup, water and lemon juice. Microwave uncovered on High 5 to 7 minutes or until mixture turns a light golden color. Transfer to cooling rack for 5 minutes.
• Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High about 30 seconds or until warm. Slowly pour on top of sauce in large bowl, beating constantly with whisk. Add vanilla and 1 tablespoon butter; beat to combine. Cool completely before using.
• To make Scones: Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, mix Bisquick mix and 1/4 cup sugar. Cut in 1/4 cup butter, using pastry blender, until mixture looks like coarse crumbs. Stir in chopped apple and pear.
• In small bowl, beat whipping cream and egg with whisk. Stir cream mixture into Bisquick mixture with wooden spoon until dough forms.
• Transfer dough to work surface lightly sprinkled with extra Bisquick mix. Knead until dough comes together (about 5 to 6 turns). Divide dough in half, then shape each half into 6-inch circle. Cut each circle into 6 wedges. Transfer wedges to cookie sheet.
• Bake 11 to 15 minutes or until golden brown. Transfer to cooling rack to cool slightly. Drizzle tops with caramel sauce; sprinkle with sea salt. Serve warm.