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Pear and Vanilla Bean Scones

Decadent Pear and Vanilla Bean Scones for Your Sweet Escape

These Pear and Vanilla Bean Scones are a delightful treat with roasted pears and a honey glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 0.5 cups Sugar can substitute with brown sugar
  • 0.5 cups Unsalted Butter cold
  • 1 bean Vanilla Bean or vanilla extract if unavailable
  • 2 medium Roasted Pears ripe
  • 0.33 cups Milk plant-based milk can be substituted
For the Salty Honey Glaze
  • 0.25 cups Honey
  • 1 pinch Flaky Sea Salt adjust to taste

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • Whisk
  • Pastry Cutter
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Chop ripe pears into small chunks and roast them on a baking sheet for 10-15 minutes until tender.
  3. Whisk together flour, baking powder, and sugar in a large mixing bowl until combined.
  4. Cut cold butter into the dry mixture until it resembles coarse crumbs.
  5. Fold in roasted pears and pour in milk, mixing until just combined.
  6. Shape the dough into a circle about 1-inch thick and cut into 8 wedges.
  7. Bake the scones for 15-20 minutes until golden brown.
  8. Whisk honey and sea salt for the glaze while scones bake.
  9. Drizzle the warm scones with the salty honey glaze after baking.

Nutrition

Serving: 1sconeCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store scones in an airtight container at room temperature or freeze for longer storage. Reheat in a 350°F oven for freshness.

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