Like peaches, pears can go soft quickly. If you have a couple of perfectly ripe pears and some scone base in your freezer, these come together in a snap. If you don’t have any candied ginger, you can substitute ¼ teaspoon dried ginger, though it doesn’t have the same sweet heat.
MAKES 6 scones
INGREDIENTS
2 cups (342g/12 oz) Scone Base
¼ cup (50g/1.8oz) granulated sugar
1½ cups (283g/10oz) ½-inch cubes peeled pear (about 2 Bartlett pears)
½ cup (58g/2oz) candied ginger, diced
½ cup (120g/4.2oz) heavy cream, plus 2 tablespoons for brushing
1 egg
2 tablespoons coarse sanding sugar
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the scone base and granulated sugar. Gently fold in the cubed pears and candied ginger.
- In a liquid measuring cup, whisk together the heavy cream and egg. Create a well in the flour mixture and gently stir in the cream and egg mixture until it all comes together. Do not overmix. If you still have loose flour, you may need to add an additional tablespoon of cream.
- Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
- Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut the dough into 6 equal wedges.
- Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.
- Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes, or until golden brown.
- Let the scones cool on a cooling rack for 10 to 15 minutes before serving.