Pear Maple Scones
3/4 cup well-shaken buttermilk
1/2 cup pure maple syrup
1/2 cup plus 2 tablespoons heavy cream
3 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, cut into 1/2-inch cubes
1 cup pear, peeled and diced (I used a Barlett)
½ cup chopped pecans
2 large egg yolks
Special equipment: parchment paper
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Whisk together buttermilk, syrup, and 1/2 cup cream in a small bowl. Whisk together flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl, until combined. Add butter and blend with your fingertips, or a pastry blender, until mixture resembles coarse meal with some small butter lumps. Mix in pears, ¼ cups nuts, then add buttermilk mixture and mix until just combined. Make sure not to overmix.
Line 2 large baking sheets with parchment paper and drop 10 (1/4-cup) mounds of batter onto each sheet, leaving about 1 inch between mounds.
Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones and sprinkle with 1/4 cup chopped nuts
Bake, switching position of baking sheets halfway through baking, until scones are puffed and golden, about 20 minutes.
Transfer to a rack and cool to warm.
Note: Scones are best eaten the day they’re made! Trust me on this one!