Holiday Pear and Ginger Scones
RECIPE.TV Chef Catherine Fulvio bakes sumptuous scones at her Ballyknocken Cookery School in Ireland! Impress your family and friends this holiday season with Catherine’s Pear & Ginger Scones recipe!
Servings 17 people
Ingredients
- 16 oz plain flour
- 2 tbsp superfine sugar plus extra to decorate
- 2 tsp baking powder
- 1 pinch salt
- 3 1/2 oz butter room temperature, diced
- 2 small pears peeled and diced
- 1 tbsp crystallized ginger chopped
- 1/2 tsp ground ginger
- 9 1/2 fl oz milk
- 1 egg beaten
- flaked almonds to decorate
Instructions
- Preheat the oven to 220°C/fan 200°C/420°F/ fan390°F /gas 6.
- Sift all the dry ingredients into a bowl (or aerate by lifting and dropping the ingredients). Using your fingertips, rub in the butter until the mixture resembled fine breadcrumbs. Then add the pears, chopped and ground ginger.
- Make a well in the centre and pour in most of the milk, mix with one hand to form a soft dough, add all the milk if required.
- Turn out onto a floured surface and knead lightly, roll out until it about 1 inch high.
- Using a round scone cutter, cut the dough into circles. Gently reshape the leftover dough and cut out more scones.
- Dip the top of the scones in the beaten egg and then sprinkle with flaked almonds.
- Place onto a lined baking tray.
- Bake for about 15 to 18 minutes depending on the size until risen and golden on top.
Holiday Pear and Ginger Scones
Makes about 17 depending on the size
INGREDIENTS
- 16 oz plain flour
- 2 tbsp superfine sugar, plus extra to decorate
- 2 heaped tsp baking powder
- Pinch of salt
- 3½ oz butter, at room temperature, diced
- 2 small pears, peeled and diced
- 1 tbsp crystallized ginger, chopped
- ½ tsp ground ginger
- 9½ fl oz milk
- 1 egg, beaten
- Flaked almonds, to decorate
DIRECTIONS
- Preheat the oven to 220°C/fan 200°C/420°F/ fan390°F /gas 6.
- Sift all the dry ingredients into a bowl (or aerate by lifting and dropping the ingredients). Using your fingertips, rub in the butter until the mixture resembled fine breadcrumbs. Then add the pears, chopped and ground ginger.
- Make a well in the centre and pour in most of the milk, mix with one hand to form a soft dough, add all the milk if required.
- Turn out onto a floured surface and knead lightly, roll out until it about 1 inch high.
- Using a round scone cutter, cut the dough into circles. Gently reshape the leftover dough and cut out more scones.
- Dip the top of the scones in the beaten egg and then sprinkle with flaked almonds.
- Place onto a lined baking tray.
- Bake for about 15 to 18 minutes depending on the size until risen and golden on top.