The Most Tender Scones

I'm sure we've all had scones that look and feel like bricks, hockey pucks, bits of cement...with no discernable flavor other than flour. Well that is about to change. I have tried many, many scone recipes, and have pulled the best from all of them to come up with the master of all scones. It's tender, buttery, sweet, and creamy all at the same time. It's just begging for a cup of coffee or tea.

I (when time allows) provide breakfast to my husband's hardworking sales team. Over the past few months time has escaped me, so to all ESI-ers, I owe you a great breakfast.. and here it is.

These scones are incredibly versatile. Below are instructions for making drop scones; I find them less messy to produce. If you would like to make traditional triangle scones (round, cut-out biscuit shaped scones do nothing for me, not sure why), follow the additional instructions at the bottom. For a basic cream scone (my master formula), skip the pears and pecans. Any fruit, dried or fresh, nuts, or chocolate chunks work well in these scones. For savory scones, omit the sugar, and add your favorite herbs, spices, or grated cheese. Crumbled bacon, sharp cheddar, and chives is a favorite combo in my house, they make the most amazing breakfast sandwiches ever.

Caramelized Pear and Pecan Scones

Yield: 12 large or 18 medium scones

Oven: 400F

Ingredients

2 Bosc pears, peeled, cored, and diced into 1/2 inch cubes

2 Tbsp. Unsalted butter

3 Tbsp. Brown sugar

1 cup Pecans, coarsely chopped

4 1/4 cups All-purpose flour

2/3 cup Granulated sugar

5 tsp. Baking powder

1 tsp. Salt
1 1/2 sticks (6 oz.) Unsalted butter, very cold, cut into 1/2 inch cubes

1 cup Half and Half (Whole milk may be substituted)

4 Large eggs

2 1/2 tsp. Pure vanilla extract

2 Tbsp. Coarse sanding sugar, for sprinkling

Procedure

1. For the pears: Place the 2 Tbsp. butter and the brown sugar in a saute pan over medium heat. Add the pears. Cook, stirring frequently, for 8 to 10 minutes, or until the butter and brown sugar have reduced and the pears are golden and tender. Remove from the heat and stir in the pecans. Cool completely.


2. For the scones: Preheat oven to 400F. Line two large baking sheets with parchment paper (no cooking spray needed). Sift together the dry ingredients.


3. Cut in the butter using a pastry cutter, your fingers, or two knives. Continue cutting until the butter is the size of very small peas. Toss in the pears and pecans.


4. Whisk together the wet ingredients.


5. Make a well in the center of the dry ingredients, and add the wet mixture.


6. Toss gently with a fork until the mixture is blended but still rough and chunky looking (do not overmix!).


7. Using a standard ice cream scoop, scoop mounds of dough and place on paper-lined pans 2 inches apart (they swell quite a bit). Sprinkle with the sanding sugar.


8. Bake for 18 to 20 minutes or until golden brown, rotating the pans halfway through baking. Serve within 1 day.
   

Note: scones may be scooped and refrigerated, or frozen and bagged for later baking.

Note: to make triangle scones: dump dough onto a floured surface and give it 3 or 4 kneads, just until it pulls together. Divide in half for 12 scones, or in 3 for 18 scones. Form each portion of dough into a disc, 1" thick. Using a floured knife, cut each disc into 6 wedges. Bake as directed.