Peppered Pear Scones with Pear Conserve
by rotts4me
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INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon peppercorn melange or whole black peppercorns ; cracked
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 eggs
- 1/4 cup grated Parmigiano-Reggiano cheese or Parmesan chee
- 1/4 cup buttermilk or sour milk
- 1/2 cup chopped peeled fresh pear ; patted dry with paper towels
- Peppercorn melange or whole black peppercorns ; cracked (optional)
- 1 cup Pear Conserve
- Pear Conserve:
- 2 1/2 cups chopped peeled fresh pears
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 1 3/4 ounce package regular powdered fruit pectin
- 1 3/4 cups granulated sugar
- 1/2 cup golden raisins
- 1/3 cup chopped toasted pecans or walnuts (optional)
- 1/4 teaspoon ground mace or cinnamon
INSTRUCTIONS
Preheat oven to 375 degrees F. In a large bowl stir together flour, brown sugar, baking powder, the 1/2 teaspoon cracked pepper, the baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
In a small bowl beat eggs lightly; stir in cheese and buttermilk. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened. Fold in pear pieces.
Turn dough out onto a floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch square. Cut into 16 squares.
Place scones 1 inch apart on an ungreased baking sheet. If desired, sprinkle with additional cracked pepper. Bake for 10 to 12 minutes or until golden. Cool on the baking sheet for 5 minutes. Transfer scones to a wire rack. Serve warm with Pear Conserve.
MAKE-AHEAD DIRECTIONS: Prepare and bake scones as directed. Cool completely on a wire rack. Wrap cooled scones in heavy foil. Freeze for up to 3 months. To reheat, preheat oven to 300 degrees F. Bake the wrapped, frozen scones for 20 to 25 minutes or until heated through.
Pear Conserve: In a large saucepan combine pears, the water, and lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and golden raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in nuts (if desired) and ground mace or cinnamon. Cool slightly. Ladle into an airtight storage container. Cover; seal.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (86g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 187 | ||
| Calories from Fat: 97 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.8g | 14 % | |
| Saturated Fat 6.6g | 33 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 28.7mg | 9 % | |
| Sodium 267.3mg | 9 % | |
| Potassium 128.7mg | 3 % | |
| Total Carbohydrate 20.2g | 6 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 19.7g | ||
| Protein 2.9g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 187
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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