Imagine biting into a scone so divine, it transforms your ordinary morning into a gourmet experience. These Almond Pear Cardamom Scones are not just a recipe; they're a culinary adventure that marries the warmth of cardamom, the richness of almonds, and the sweet juiciness of ripe pears. Whether you're a seasoned baker or a weekend kitchen explorer, this recipe promises to elevate your breakfast game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup cold butter (cubed)
- 1 cup diced ripe pear
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, ground cardamom, and salt. Whisk these dry ingredients together until they are well blended.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky texture in your scones.
- Gently fold in the diced ripe pear, ensuring that the pieces are evenly distributed throughout the mixture.
- Pour the heavy cream into the bowl. Using a spatula or wooden spoon, mix until the dough just comes together. Be careful not to overmix, as this can lead to tough scones.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough a few times to bring it together. Pat it into a circle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Alternatively, you can use a round biscuit cutter for a different shape.
- Transfer the scones onto the prepared baking sheet, spacing them about 2 inches apart. If desired, brush the tops with a little extra heavy cream for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the almond pear cardamom scones warm or at room temperature. They are delightful on their own or with a spread of butter or jam.
Tips
- Keep your butter cold: The key to flaky scones is using chilled butter and handling it minimally. Cold butter creates steam pockets that result in a light, tender texture.
- Don't overmix: Mix the dough just until it comes together. Overmixing can develop gluten and make your scones tough instead of tender.
- Use ripe but firm pears: Choose pears that are ripe but still hold their shape when diced to prevent them from turning mushy in the dough.
- For an extra touch of elegance, consider a light glaze made from powdered sugar and a splash of cream, or sprinkle some sliced almonds on top before baking.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days. To revive day-old scones, warm them briefly in the oven.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 50mg
