This recipe was inspired by a scone I recently had at Lula Café. I love rosemary but have never heard of using it in pastries or sweet baked goods. It’s a lovely combination and was the crowd favorite. I saw one of my friends try to hide one in her bra to take for later. There really isn’t any better compliment than that, so thanks. You know who you are.
Pear Rosemary Scones
Yield: 8 regular sized scones, or 12 2×2 inch scones (above)
2 pears, peeled and chopped into 3/4 inch pieces
2 tablespoons chopped fresh rosemary
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
1 cup heavy cream (can substitute half and half)
Preheat oven to 400 degrees. Place pear pieces on baking sheet and bake until soft and just golden around the edges, about 15-20 minutes. Set aside to cool and turn up oven to 425.
Sift flour, baking powder, sugar, and salt into a medium sized bowl.
Pour in cubed butter. With a pastry blender, cut butter into flour until small pea-sized balls are formed. Pour in heavy cream and stir with a wooden spoon until just combined. Do not overmix. Add pear and rosemary and stir two or three times until they are incorporated.
Pour dough onto a floured surface. Flour the top of the dough and roll it out until it’s about 1 inch thick. With a biscuit cutter (or whatever shape you would like) cut out dough and place on a baking sheet covered with parchment paper. Once all the dough is cut out you can do 1 of 2 things:
1. Sprinkle with coarse sugar and bake immediately until golden brown, about 20 minutes.
2. Place directly into the freezer until frozen solid. Then cover them and keep them in the freezer for up to a week (possibly more, Google it). Once ready to eat them, take them out, brush with cream and sprinkle with course sugar and then place them right into the oven again at 425, still frozen. They will just need a few more minutes than if they were made right away.