Roasted pear and ginger scones are perfect with a wintery afternoon cup of tea. They also make an elegant addition to breakfast or brunch. Roasting the pears brings out their flavor. The ginger is a warm, spicy complement to the sweet, earthy pears.
Tip for those living alone or in a smaller household—unbaked scones freeze beautifully. You can put them straight from the freezer into the oven and they take only a few extra minutes to bake.
Roasted
Pear and Ginger Scones
Adapted from
Smitten Kitchen
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Ingredients
2 or 3 pears, slightly
firm (about 1 pound), peeled, cored, and cut into 1-inch chunks
1 1/2 cup
all-purpose flour (not shown in picture above)
1/4 cup granulated
sugar
1 1/2 teaspoon
baking powder
1/2 teaspoon ground
ginger
1/2 teaspoon salt
6 tablespoons cold
unsalted butter, cut into small cubes
1/4 cup crystalized
ginger, chopped
1/4 cup heavy cream
1 large egg
Directions
Heat oven to 375
degrees F.
Line a large baking
sheet with parchment paper. Arrange pear chunks in a single layer on the parchment.
Roast, without stirring, until they feel dry to the touch and are a little
browned on the bottom, about 20 minutes. Leaving the oven on, take the baking sheet
from the oven and slide the parchment, with the pears, onto a cooling rack. Cool
to lukewarm. Line the sheet with another piece of parchment.
In a large bowl,
whisk the flour, sugar, baking powder, ground ginger, and salt together. Add the
butter cubes and cut in with a pastry blender until the cubes are the size of
baby green peas.
Stir the cooled
pear chunks into the flour mixture. Give the mixture 3 or 4 quick mashes with
the pastry blender to break a few of the pear chunks but leaving most intact. Stir
in the crystalized ginger.
In a small bowl, beat the heavy cream and egg. Stir into the flour mixture with a fork just until you can bring the dough together in a ball. Avoid overmixing. On a well-floured board, pat the dough into a 6-inch circle.
Cut into 6 or 8 wedges. Arrange the wedges 2 inches apart on the parchment-lined baking sheet. Bake until firm and golden, about 30 minutes if you’re making 6, about 22 minutes if you’re making 8. Transfer to a cooling rack. Serve warm.
💗 click here for a free, printable pdf of this recipe
book 3 in the Haunted Shell Shop Mysteries!
On
North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to
locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for
company. And when needed, she steps in to help the police solve a murder . . .
Dr.
Irving Allred is boasting around town that he’s about to get his hands on an
authentic haunted sword. But minutes after Maureen hears the story, a woman
walks into the Moon Shell, sword in hand. She found it while walking her
bulldog on the beach—and its blade is stained with what looks like blood. Looks
like it’s time to call the sheriff’s department.
Allred
is furious that his prize is now in police custody—and even more agitated that
an unknown buyer was trying to outbid him. He’s convinced the sword will lead
him straight to the ghosts he’s been hunting. He’s not the only one on the
Outer Banks who’s been searching for spirits, though. An odd visitor also
showed up at Maureen’s shop claiming the ability to sense them . . . though
somehow she didn’t seem to notice Maureen’s spectral friend hanging about.
When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .
Happy reading!
The
Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of
the award-winning, national bestselling Haunted Yarn Shop Mysteries and the
Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s
Fiction. Her short stories have appeared in Alfred Hitchcock Mystery
Magazine and she’s a winner of the Sherwood Anderson Award for Short
Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.
