pat's Recipe

Peppered Pear Scones with Pear Conserve

Category: Muffins

1 3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon peppercorn melange or whole black peppercorns, cracked
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
2 eggs
1/4 cup grated Parmigiano-Reggiano cheese or Parmesan cheese (1 ounce)
1/4 cup buttermilk or sour milk*
1/2 cup chopped, peeled fresh pear, patted dry with paper towels
Peppercorn melange or whole black peppercorns, cracked (optional)
1 cup Pear Conserve

directions

Preheat oven to 375 degreesF. In a large bowl stir together flour, brown sugar, baking powder, pepper, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

In a small bowl beat eggs lightly; stir in cheese and buttermilk. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened. Fold in pear.

Turn out dough onto a floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch square. Cut into 16 squares.

Place scones 1 inch apart on an ungreased baking sheet. If desired, sprinkle with additional cracked pepper. Bake in the preheated oven for 10 to 12 minutes or until golden. Cool on the baking sheet for 5 minutes. Transfer scones to a wire rack. Serve warm. If desired, serve with Pear Conserve.
Makes 16.

Pear Conserve: In a large saucepan combine 2 1/2 cups chopped, peeled fresh pears; 1/2 cup water; and 3 tablespoons lemon juice. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in one 1.75-ounce package regular powdered fruit pectin. Bring to a full rolling boil, stirring constantly. Stir in 1 3/4 cups granulated sugar and 1/2 cup golden raisins. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in 1/3 cup chopped toasted pecans or walnuts (optional) and 1/4 teaspoon ground mace or cinnamon. Cool slightly. Ladle into an airtight storage container. Cover; seal. Store in refrigerator for up to 2 weeks. Makes 2 2/3 cups.

Make-Ahead Directions:Prepare and bake scones as directed. Cool completely on a wire rack. Wrap cooled scones in heavy foil. Freeze for up to 3 months. To reheat, preheat the oven to 300 degreesF. Bake the wrapped, frozen scones for 20 to 25 minutes or until heated through.