Maple Nut Scones with Pear Butter

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Maple Nut Scones with Pear Butter
Maple Nut Scones with Pear Butter
Pear Butter:

1 Large very ripe Bartlett pear, peeled, cored and mashed
1/4 cup softened butter (no substitutions)
1 tbsp. pure maple syrup


3 cups flour
1/3 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp. imitation maple flavor
1/2 cup chopped pecans
1/2 tbsp. sugar (for topping)
1 cup peeled and diced Bartlett pears

Prep: 30 minutes, Cook: 35 minutes, Makes: 10 scones

To prepare butter:

1. Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup.

2. Let stand at room temperature to thicken. Pear butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.

To prepare scones:

1. Preheat oven to 400°F. Combine dry ingredients except 1/2 tbsp. sugar in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overmix). Stir in buttermilk, maple flavor, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth.

2. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tbsp. sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.

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We have made this recipe a Christmas Morning tradition. this will the 4th year. SO yummy. I usually make the pear butter X6. I like it so much I will use on toast when the scones are gone

  Comment Number: 5190
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