Toffee-Pear Scones are a delightful treat for an autumnal afternoon tea.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- ½ cup chopped dried pear
- ⅓ cup toffee bits
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Garnish: additional granulated sugar
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add pear and toffee bits, stirring well.
- In a small bowl, combine ¾ cup plus 2 tablespoons cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2½-inch fluted square cutter, cut 8 scones from dough, rerolling scraps as necessary. Places scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Garnish tops of scones with granulated sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 20 to 22 minutes.
- Serve warm.
Mock Clotted Cream
Serves: 1 cup
- 1 cup cold heavy whipping cream
- ½ cup mascarpone cheese
- 2 tablespoons confectioners’ sugar
- In a medium mixing bowl, combine cream, mascarpone cheese, and confectioners’ sugar. Beat at high speed with a mixer until combined and thick.
- Refrigerate until needed, up to 3 days.
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