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Hazelnut Scones and Pear Butter

Hazelnut Scones and Pear Butter
YIELDS
12 servings
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Ingredients

Hazelnut Scones

3
cup flour (750 mL)
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)
cup hazelnuts, toasted and chopped (150 mL)

Pear Butter

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)
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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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