These simple scones are great for brunch or a teatime treat since they have dark chocolate chips and a dash of hazelnut flavor.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ⅓ cup butter, chilled
- 1 egg
- ½ cup half-and-half cream
- 1 cup chopped pear
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in butter until mixture has a crumbly texture. Whisk together egg and half-and-half in a separate bowl; stir egg mixture into flour mixture until combined; stir in pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 195 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I sautéed the pears with a bit of butter, cinnamon and brown sugar to give them flavor, which also added moisture so I cut down the half & half. The mix was still too moist. I’d make again but cut down the half & half even more.
This was the first time I have made scones. I followed the recipe except I used about a half cup plain yogurt for the half and half. The batter was pretty thick. I didn’t have a pastry cutter so I grated the butter. I used a large cookie scoop and they came out looking much the same. Subtle flavor and texture more like a muffin/biscuit. Not too sweet, but hard to stop at one!! I plan to make some using apples next!
Subtle sweetness with the taste of pears shining through. I like that there’s only 1/3 cup butter and brown sugar each. I used gluten-free flour, 1 large Bartlett (1-1/2 cups chopped), and baked for 18 minutes. Yield 12 rounded scones. Thanks!
Easy and good. Only difference I made was add a little vanilla to the egg mixture and I used whole milk since I didn’t have any half and half.
Thank you for the recipe- wonderful way to use up very ripe pears I had. These are however NOT scones- texture is completely different and too moist. They are nice little breadlets with some hint of sweetness, something like madelines. Their selling point is they are very very light ( I had 3 in one sitting!!). Flavor is ok- hardly any pear flavor but that’s not the recipes fault- thats just how pears are 🙂
I add ginger, pumpkin pie spice and more cinnamon. My family loves them. Also I found that Asian pears work best.
Turned out perfect! I doubled the recipe. The person who said the scones were “puddles” used way to many pears. 1 cup of pear is about 1 1/2 large pears. I would add raisins or cranberries next time. This is a no sugar recipe – loved it!
Very good .. I have an abundance of pears from my tree and decided to make these. They are easy to make and taste light with just the right amount of sweetness and pears make it so good !
Very nice! Limited ingredients, easy to bake, and everyone loved them.
I added 1/2c butter more sugar and ginger
This became an instant family favorite. I used a biscuit cutter to make perfect biscuit size portions. Everyone had seconds.
Very disappointed. Mine have no flavor.
I had some pears leftover from the market that needed to be used. I found this recipe. Perfect. The kids gobbled them up and the pears didn’t go to waste.
Very good! Mine did not spread much. I used one pear and added 1/2 t. powdered ginger. Instead of dropping large spoons of dough, I packed into 1/3 cup measuring cup. That prevented spreading too thin. I will make this again. Thanks for sharing!
These turned out quite heavy and a bit too moist for me; even little wet. It could be that I added too much pears, but I didn’t even finish cooking the dough once I tasted the first batch.
I didn’t make any changes and I will make again.
Made exactly per recipe and they were scrumptious. One Bosc pear equaled slightly more than a cup. I snacked on the extra. The texture is fine like a muffin but the flavor was wonderful. I will make these again.
Moist!!
Excellent recipe and a good way to use up the odd pear! Since so many people mentioned the batter being too wet, I reduced the milk to 1/3 c and that worked just fine (I also used unsweetened almond milk since I was out of regular milk). The batter was the consistency of drop biscuit dough and the scones did not spread. I used most of one pear. Not too sweet, perfect with hot tea on a cold day.
These were great! Looked at the comments and made sure to use just the one cup of pears as recommended. I had Asian Pears and they were perfect in this. I threw dried cranberries in some – and added a little icing (powdered sugar and lemon juice) to those – very popular with the kids! Consistency was perfect – would definitely make again!
Lacked any flavor whatsoever. I even doubled the amount of cinnamon.