peppered pear scones

Name: Peppered Pear Scones
Prep time: 25 min
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 1 3/4 cup(s) all-purpose flour; 1/3 cup(s) packed brown sugar (or half this amount of splenda brown); 2 teaspoon(s) baking powder; 3/4 teaspoon(s) peppercorn mix (black, white, green, pink) or whole black peppercorns, cracked; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1/3 cup(s) butter or margarine; 2 - eggs; 1/4 cup(s) grated parmigiano-reggiano cheese or parmesan cheese (1 ounce); 1/4 cup(s) buttermilk or sour milk; 1/2 cup(s) chopped, peeled fresh pear, patted dry with paper towels

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review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Peppercorns are the whole version of one of the world's most popular and commonly known spices. They add a zesty kick to these sweet and savory scones. You can use black peppercorns or a peppercorns of mixed colors in this recipe, white, black, green, and pink peppercorns for a punchy fall-flavor blend. Delicious served with a pear conserve.

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(1 rating)

yield 16 serving(s)

prep time 25 Min

cook time 10 Min

method Bake

Ingredients For peppered pear scones

1 3/4 c

all-purpose flour
1/3 c

packed brown sugar (or half this amount of splenda brown)
2 tsp

baking powder
3/4 tsp

peppercorn mix (black, white, green, pink) or whole black peppercorns, cracked
1/4 tsp

baking soda
1/4 tsp

salt
1/3 c

butter or margarine
2

eggs
1/4 c

grated parmigiano-reggiano cheese or parmesan cheese (1 ounce)
1/4 c

buttermilk or sour milk
1/2 c

chopped, peeled fresh pear, patted dry with paper towels

How To Make peppered pear scones

1
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.

2
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.
3
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.
4
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
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