Perfect Pear..

Almond and pear is one of my favorite combinations, especially in tart form, but I was equally as excited last week to spy Pear and Almond scones in my favorite avoca shop! However I was one disappointed lady when I got home to eat it with a cup of tea! There was barely a hint of almond and I decided then and there to make my own, almondy and rich.

The minute I bit into my scone I knew instantly I had made a mistake - scones are not cakes after all, so a sweet decadent flavour doesn't suit their homely texture.  

Everyone else in the house loved the scones, but I, possibly a purist, couldn't stomach even one. Still, I think the recipe deserves a mention, but keep in mind that they may not be what your after, leave out the essence if you want a more sconey experience! 

Pear and Almond Scones

You'll need

300g Plain white flour

100g strong brown flour (or make up with plain white)

100g ground almond
2 teaspoons bicarbPinch salt
4 and a half teaspoons cream of tartar
75g unsalted butter diced300ml milk1 large pear

1 tsp almond essence (optional)

Beaten egg, for glaze.
Caster sugar and flaked almonds for sprinkling.

Method

Preheat oven to 200c. Sift the flour, bicarb, cream of tar

tar and salt. Rub in the cold butter until it resembles sand. Peel the pear and score it through, then use a potato peeler to take thin strips of pear until its to the core. Add to the mix. Make a well and pour in the milk and essence, and stir together. Flour a surface and turn out the dough. Roll out with a well floured pin to 3 cms thick. Cut into about 10 round scones. Brush with beaten egg and sprinkle with sugar and almonds.

 Bake for about 15 minutes until golden brown (I often turn mine upside down for the last 5)