SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
- Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
- Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
- Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
- Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ramu Paswan
[email protected]I'm definitely going to make these scones again soon.
Pinky
[email protected]These scones are a great addition to any brunch or tea party.
Devina Magegwane
[email protected]I think these scones would also be delicious with a dollop of whipped cream or a drizzle of honey.
Raju Ghimire
[email protected]These scones are best served warm out of the oven.
Daniela Marquez
[email protected]I would recommend using a good quality Irish cheddar cheese for these scones.
Muhammad Jasim
[email protected]These scones are a bit time-consuming to make, but they're worth the effort.
Norman Aronsen (Tib)
[email protected]I'm not a big fan of pears, but I still enjoyed these scones.
Lebogang phumzile
[email protected]These scones are perfect for a fall breakfast or brunch.
Mian Shahwaz
[email protected]I love the rustic look of these scones.
Larbil Inusah
[email protected]These scones are a great way to use up leftover pears.
Delilah Fabian
[email protected]I can't wait to try these scones with different fruit and cheese combinations.
Zain Arshad
[email protected]Overall, I really enjoyed these scones and would definitely make them again.
Ramzan Ansri
[email protected]I found the scones to be a bit dry, but I think that might have been because I overbaked them.
Pelenise Kino
[email protected]The scones were a bit too sweet for my taste, but I think that's just a matter of personal preference.
Qayyum Qaisar
[email protected]I love that these scones can be made ahead of time and frozen. It's so convenient to have a batch of freshly baked scones on hand whenever I need them.
Moustapha Diop
[email protected]These scones are incredibly easy to make, and they're perfect for a quick breakfast or snack.
Cristian Godoy
[email protected]I was a bit skeptical about the pear and cheddar combination, but I'm so glad I tried it. The flavors work so well together.
leo portillo
[email protected]The scones turned out perfect! They were light and fluffy, with a crispy exterior and a moist, flavorful interior.
Leila Rivera
[email protected]These scones were a delightful surprise! The combination of pears, Irish cheddar, and honey is simply divine.