Maple Glazed Pear Cream Scones
Heather Bowes
A classic cream scone simple to make and pear and maple are a perfect combination for chilly autumn and winter days. Top with Ben’s Maple Cream while still warm and they will become a favorite treat! Add a cup of chopped nuts such as pecans or walnuts with the diced pears if you’d like.
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons Ben’s Maple Sugar
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 ⅓ cups heavy cream (plus more to brush scones before baking)
- 2 ripe pears, peeled and diced small
- Ben’s Maple Cream
Directions
- In a small bowl toss the diced pears with the maple sugar and let sit.
- In a large bowl combine the flour, baking powder, salt, and sugar.
- Toss in the maple sugared pears and combine.
- Add in the cream and combine to form a dough using your hands. If needed add a tablespoon or two more of cream.
- Line a baking sheet with parchment paper.
- Divide the dough in half and form 2 disks about 6 inches across. You can also make larger scones with one disk.
- Slice the disk into triangles like a pizza and separate each triangle by a half inch or so.
- Place the baking sheet in the freezer to chill while you preheat the oven to 425 degrees F
- When the oven reaches temperature, brush the scones with a bit of heavy cream. Place the scones in the oven and bake about 15 minutes.
- The scones are done when turned a golden brown, and form cracks on the surface.
- Remove the scones from the oven and let cool for five minutes. While cooling, scoop your Ben’s Maple Cream into a bowl and whisk with a fork to make smooth so you can pour it with a spoon.
- Spoon the maple cream generously over the warm scones.
Enjoy!