Real Recipes From Real Home Cooks ®

oatmeal pear nut vanilla butternut scones

(1 rating)
Recipe by
Billie Neal
Malden, MO

I made this recipe using two scone recipes I think I got them both off of JAP. "Make Them Your Own Scones" "Maple Nut Pear Oatmeal Scones" I used the things I like which did happen to be pears, oats and nuts, pecans to be specific. I think next time I might use honey syrup and/or walnuts or not. I really liked the way they came out with this recipe. I know I will eventually change it up. Please, posts any variations you make that you like how they turn out and LET ME KNOW because I have fallen head over heels in love with scones!!! Enjoy!!! an don't forget to make them your own!!!

(1 rating)
yield serving(s)

Ingredients For oatmeal pear nut vanilla butternut scones

  • 2 c
    all purpose flour
  • 3 c
    whole wheat flour
  • 1 c
    quick cooking oats
  • 2 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 1 - 2 tsp
    fine sea salt
  • 1 tsp
    cream of tartar
  • 1 c
  • 1 tsp
  • 1/2 tsp
  • 1 c
    "frozen" or very cold butter or margarine
  • 1 lg
  • 2 tsp
    vanilla butternut extract (i used lorann)
  • 2 sm
    "fruit cups" / fresh (anykind) chopped, juice reserved
  • 1 c
    chopped pecans
  • reserved fruit juice
  • milk as needed to make 1 1/2 to 2 cups of liquid

How To Make oatmeal pear nut vanilla butternut scones

  • 1
    Preheat oven to 400 degrees. Lightly grease baking sheet/sheets.
  • 2
    In a large bowl combine dry ingredients. Grate frozen butter or use a pastry cutter or two knifes to cut into pea sized pieces and well incorporated. ***If grating is small enough you may not need to cut it in, just make sure it is well incorporated. ***It is very wise to buy a pastry cutter if you make pastry doughs or pie doughs often.
  • 3
    In a measuring cup, beat the egg, then add extract and juice to make 1 1/2 to 2 cups of liquid. If needed add milk to make 1 1/2 to 2 cups of liquid. Put in 1 1/2 cups then add a tablespoon at a time to the right consistency which is sticky.
  • 4
    Quickly add the egg mixture to the dry ingredients, mixing until just blended and the dough is well moistened. ***The dough will be sticky.
  • 5
    Fold in drained fruit and nuts.
  • 6
    Turn the dough out onto a well-floured surface and be sure it is combined. You should see lumps of butter in the dough.
  • 7
    Flour your hands and a rolling pin and roll the dough 1/2" to 3/4" thick in a circle or rectangle (which ever is your preference) and cut into wedges. Place wedges on the prepared baking sheet/sheets. Make sure you separate them and have a little space between to allow them to bake appropriately. ***These are not recommended for the drop method.
  • 8
    Bake for 15 minutes. The scones should be crisp and done inside (check with toothpick for doneness, toothpick should come out clean).
  • 9
    If after 15 minutes scones aren't done decrease temp to 350 degrees and bake for up to 10 minutes more, checking every 2 or 3 minutes.
  • 10
    ***You can make a glaze to compliment your flavor combination if desired: 1 tsp. extract of choice 1 Tbsp. milk/water/left over fruit juice Powdered sugar Mix extract and liquid, add sugar until desired consistency is reached. Can add spices, juice or zest to the glaze if you'd like.
  • 11
    ***You can make these in all kinds of tastes and flavors. Just play with it using your favorite flavors, spices and additions. It is a very forgiving scone recipe.