Tender scones studded with roasted pears and vanilla bean, finished with a sweet and salty honey glaze. Perfect for breakfast or afternoon tea.
american
british
Nutrition
Moderate in calories with significant carbohydrates from flour and natural sugars from pears and honey, provides some protein and fat from butter and milk.
24% of daily energy
65 g
Carbs
56% kcal
21 g
Total fat
38% kcal
7.3 g
Protein
6% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
breakfastbakingpastriesbrunchdessert
Roasted Pear and Vanilla Bean Scones with Salty Honey Glaze
Cloudy Kitchen (Erin Clarkson)
8
servings
0
per serve
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Scones
Honey Glaze
Equipment
Bench scraper
Baking sheet
Wire cooling rack
Sifter
Large bowl
Pastry brush
Spatula
Small saucepan
Sharp knife
Oven
Parchment paper
Instructions
1
SCONES
Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper. Spread the diced pear evenly over the lined sheet. Roast the pear for 20 to 25 minutes, stirring occasionally, until the pear feels dry and is beginning to turn golden brown in places. Remove from the oven and allow to cool. Leave the oven on.
Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper. Spread the diced pear evenly over the lined sheet. Roast the pear for 20 to 25 minutes, stirring occasionally, until the pear feels dry and is beginning to turn golden brown in places. Remove from the oven and allow to cool. Leave the oven on.
2
In a large bowl, sift together the flour, baking powder and salt. Add the butter and rub in using your fingertips until it is mainly combined, with a few lumps remaining. Mix the vanilla bean paste into the milk. Add about half of the milk into the dry ingredients, mixing with a spatula or your hands until combined. Add the cooled pear chunks to the bowl, and toss well with your hands to ensure they are evenly dispersed through the mixture.
3
Add the remainder of the milk, and mix gently with your hands until incorporated, taking care to not crush too much of the pear chunks. You want the dough to be cohesive with no dry parts. Add extra milk a teaspoon at a time if needed, and mix to combine.
4
Line the baking sheet used for the pears with a fresh piece of parchment paper. Turn the dough out onto a lightly floured surface, and flatten into a rectangle using your hands. Using a sharp knife or bench scraper, cut the dough into 8 pieces. Dust the bottoms of the scones lightly with flour and arrange evenly on the prepared baking sheet.
5
Bake the scones for 20-25 minutes, until they are golden brown on the bottoms and lightly golden brown on top. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack. While the scones are cooling on the rack, prepare the honey glaze.
6
SALTY HONEY GLAZE
Place the honey in a small saucepan and place over medium heat. Heat, swirling the pan occasionally, until it starts to bubble. Once the honey is boiling, boil for one minute, then remove from the heat and allow to stand in the saucepan for 20 minutes to cool and thicken.
Place the honey in a small saucepan and place over medium heat. Heat, swirling the pan occasionally, until it starts to bubble. Once the honey is boiling, boil for one minute, then remove from the heat and allow to stand in the saucepan for 20 minutes to cool and thicken.
7
Using a pastry brush, brush the cooled honey thickly onto the top of the scones. Finish with flaky sea salt. Best eaten the day they are made, but leftovers can be stored in an airtight container and reheated in the microwave before eating.
Roasted Pear and Vanilla Bean Scones with Salty Honey Glaze
Cloudy Kitchen (Erin Clarkson)
8
servings
0
per serve
Tender scones studded with roasted pears and vanilla bean, finished with a sweet and salty honey glaze. Perfect for breakfast or afternoon tea.
american
british
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Scones
Honey Glaze
Equipment
Bench scraper
Baking sheet
Wire cooling rack
Sifter
Large bowl
Pastry brush
Spatula
Small saucepan
Sharp knife
Oven
Parchment paper
Instructions
1
SCONES
Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper. Spread the diced pear evenly over the lined sheet. Roast the pear for 20 to 25 minutes, stirring occasionally, until the pear feels dry and is beginning to turn golden brown in places. Remove from the oven and allow to cool. Leave the oven on.
Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper. Spread the diced pear evenly over the lined sheet. Roast the pear for 20 to 25 minutes, stirring occasionally, until the pear feels dry and is beginning to turn golden brown in places. Remove from the oven and allow to cool. Leave the oven on.
2
In a large bowl, sift together the flour, baking powder and salt. Add the butter and rub in using your fingertips until it is mainly combined, with a few lumps remaining. Mix the vanilla bean paste into the milk. Add about half of the milk into the dry ingredients, mixing with a spatula or your hands until combined. Add the cooled pear chunks to the bowl, and toss well with your hands to ensure they are evenly dispersed through the mixture.
3
Add the remainder of the milk, and mix gently with your hands until incorporated, taking care to not crush too much of the pear chunks. You want the dough to be cohesive with no dry parts. Add extra milk a teaspoon at a time if needed, and mix to combine.
4
Line the baking sheet used for the pears with a fresh piece of parchment paper. Turn the dough out onto a lightly floured surface, and flatten into a rectangle using your hands. Using a sharp knife or bench scraper, cut the dough into 8 pieces. Dust the bottoms of the scones lightly with flour and arrange evenly on the prepared baking sheet.
5
Bake the scones for 20-25 minutes, until they are golden brown on the bottoms and lightly golden brown on top. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack. While the scones are cooling on the rack, prepare the honey glaze.
6
SALTY HONEY GLAZE
Place the honey in a small saucepan and place over medium heat. Heat, swirling the pan occasionally, until it starts to bubble. Once the honey is boiling, boil for one minute, then remove from the heat and allow to stand in the saucepan for 20 minutes to cool and thicken.
Place the honey in a small saucepan and place over medium heat. Heat, swirling the pan occasionally, until it starts to bubble. Once the honey is boiling, boil for one minute, then remove from the heat and allow to stand in the saucepan for 20 minutes to cool and thicken.
7
Using a pastry brush, brush the cooled honey thickly onto the top of the scones. Finish with flaky sea salt. Best eaten the day they are made, but leftovers can be stored in an airtight container and reheated in the microwave before eating.
breakfastbakingpastriesbrunchdessert
Nutrition
Moderate in calories with significant carbohydrates from flour and natural sugars from pears and honey, provides some protein and fat from butter and milk.
24% of daily energy
65 g
Carbs
56% kcal
21 g
Total fat
38% kcal
7.3 g
Protein
6% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
