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Pear scones


  • 400 grams AP

  • 1 t salt

  • 1 T baking powder

  • 1 t ground ginger

  • 45 grams coconut sugar

  • 4 oz butter, cold and cut into small pieces

  • 300 grams cooked pears

  • 100 grams candied pecans

  • 2 large eggs

  • 145 grams cream

  • 1 t vanilla


Pears:

  • 2 packed cups diced pears (425 grams)

  • 55 grams raw sugar

  • 3 T water

  • 2 t fresh ginger

  • Candied pecans:

  • 110 grams toasted pecan halves

  • 45 grams raw sugar

  • 3 T water


Mix flour, salt, baking powder, ginger and sugar, then sift

Add butter and rub it between your hands. Make sure to leave some butter pieces throughout the mixture

Add the pears and candied pecans and mix to combine

Mix eggs with cream and vanilla then fold in

Shape into a disc, garnish with pecan halves and freeze


Pears:

To a large pan, add sugar and water then mix to combine. Over a medium-high heat, cook until mixture turns to caramel color. Immediately add pears and let cook for a minute or 2 and then mix and let the pears cook until they lightly brown. Remove from heat and let cool for 10 minutes before adding fresh ginger


Candied pecans:

To a large pan, add sugar and water then mix to combine. Over a medium-high heat, cook until mixture turns to caramel color. Add the pecans and lower the heat to medium and gently fold to coat pecans with caramel. Transfer to a silpat and separate halves before they set. Cool completely before using

Before baking: brush the top and back with cream, and sprinkle with raw sugar







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