Caramelized pear and hazelnut scones with whipped butter and honey

Recipe & Photography ANNA Magazine

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Ingredients

3 cups all-purpose flour

1⁄3 cup sugar

2 1⁄2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3⁄4 cup cold butter, cut into small pieces

3⁄4 cup chopped hazelnuts

3⁄4 cup caramelized pears (recipe below)

3⁄4 cup plus 2 tablespoons light cream

1⁄4 cup milk

1⁄4 cup sugar (for sprinkling tops)

Whipped butter and honey for serving

Caramelized pears

3 pears, cored and cut into 1⁄4 inch wedges (with peel)

2 tablespoons butter

2 teaspoons sugar

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Preparation

To caramelize pears, melt butter in a skillet over medium heat. Add pears and sugar and cook 5-7 minutes on each side until golden brown. Set aside to cool.

Preheat oven to 425°F. In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Work butter into dry ingredients with fingertips until mixture resembles coarse cornmeal. Add hazelnuts and caramelized pears and toss with dry ingredients. Add 3⁄4 cream and the milk and stir gently with a large spoon until just combined. Turn dough out onto floured work surface or a sheet of parchment paper. Gently knead until dough holds together (dough will be fairly moist) and press into a thick 10-inch round. Cut into 8 wedges and transfer to a parchment lined baking sheet. Brush tops with remaining 2 tablespoons cream and sprinkle with sugar. Bake 14-16 minutes or until golden. Remove from oven and cool. Serve with whipped butter and honey.
Makes 8.