These deliciously sweet and delicately flavoured scones make a wonderful alternative to regular scones. No need to cut them out, either - just drop them onto a baking tray and cook until crisp. Slice them open and spread with clotted cream and raspberry jam for a real treat.
- 225g plain flour
- 175g pears, peeled, cored and chopped
- 125ml single cream
- 75g chilled butter
- 75g brown sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- Pinch of salt
- 1 egg
Sift together the flour, sugar, baking powder, cinnamon and salt in a large bowl. Preheat the oven to 190C.
Chop the butter using a knife and add to the dry mix. Use two knives to cut the butter into the other ingredients and keep going until you have a crumbly mix that looks a bit like coarse breadcrumbs.
Whisk together the cream and egg and gradually mix into the dry ingredients until well combined and then fold in the pear. Drop by the tablespoonful onto a baking tray.
Bake in the preheated oven for 15 minutes or until golden and crisp. Leave to cool on a wire rack.