Name: Hazelnut Scones and Pear Butter
Yield: 12 servings
Cuisine: North American
Ingredients: 3 cup flour (750 mL); ⅓ cup sugar (75 mL); 2 tsp baking powder (10 mL); 1 tsp baking soda (5 ml); 1 tsp salt (5 ml); ¾ cup unsalted butter, chilled and cut into cubes (175mL); 1 cup buttermilk, plus 1 tablespoon, for brushing (250 ml); ⅔ cup hazelnuts, toasted and chopped (150 mL); 2 pears, peeled and diced; 2 Tbsp white wine (25 ml); 1 Tbsp water (15 ml); 1 tsp brown sugar (5 ml); 1 cup salted butter, softened (250mL); 1 Tbsp maple syrup (25 ml)

Yields

12 servings

ingredients

Hazelnut Scones

cup flour (750 mL)

⅓

cup sugar (75 mL)

tsp baking powder (10 mL)

tsp baking soda (5 ml)

tsp salt (5 ml)

cup unsalted butter, chilled and cut into cubes (175mL)

cup buttermilk, plus 1 tablespoon, for brushing (250 ml)

⅔

cup hazelnuts, toasted and chopped (150 mL)

Pear Butter

pears, peeled and diced

Tbsp white wine (25 ml)

Tbsp water (15 ml)

tsp brown sugar (5 ml)

cup salted butter, softened (250mL)

Tbsp maple syrup (25 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 400 degrees F.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Knead in chopped hazelnuts. Transfer dough to a floured board and divide into 2 parts.

Step 3

Knead dough 4-5 times. Pat each to 6-inch diameter rounds.

Step 4

Cut each round into 6 wedges and place slightly separated on a greased or parchment lined baking sheet. Brush the tops with the remaining buttermilk and bake for 20 minutes, or until lightly browned. Serve warm.

Step 5

In a small saucepan over medium heat, cook diced pears, wine, water and brown sugar for 15-20 minutes, stirring constantly, or until pears are tender. Cool completely.

Step 6

In a food processor bowl, pulse the pear mixture until smooth. Add butter in stages, and continue to process until completely combined, about 1 minute. Stir in maple syrup.
Keep refrigerated.

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Hazelnut Scones and Pear Butter

ingredients

Hazelnut Scones

Pear Butter

directions

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