pear maple scones

October 13, 2015


Pear Maple Scone Recipe with Pecans. Perfect for fall and makes the house smell incredible! M Loves M @marmar
Scones are one of my favorite breakfast pastries, although I might have a new favorite after our trip to Portugal. Making scones is so simple, you just mix some ingredients and drop them on a tray. If you can make chocolate chip cookies, you can make scones. They’re not intimidating…I promise! I made these Pecan Maple Scones before our trip and oh my gosh. I almost have no words. First of all, the scent of the pears baking in the oven with maple syrup was absolutely incredible. And then you try them! Oh my word, please make these! Pretty please! I promise you’ll love them. They smell and taste just like fall! Or at least how I imagine fall to taste!
making scones M Loves M @marmar
easy scone recipe M Loves M @marmar
making Pear Maple Scones M Loves M @marmar
Pear Maple Scone Recipe with Pecans M Loves M @marmar
delicious Pear Maple Scone Recipe with Pecans from M Loves M You have to try it! So easy and delicious @marmar
pecan and maple scones. perfect fall breakfast recipe M Loves M @marmar

Pear Maple Scones
makes 10

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!

If you want another incredible scone recipe, try these Oatmeal Peanut Butter Chocolate Chip scones! They’re perfect with a morning cup of coffee! 

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