Fall is just around the corner! I love the turn of the seasons — when summer segues into fall, the days get colder, the nights get longer, and school is almost upon us hallelujahthankyouJesus! *Can I get an amen*
Yes, I know it’s technically still summer for another month, but it sure feels like fall with all the with the cray cray weather this past week — wind storms and felled trees and wetness everywhere. But I love the colder weather — it’s a great excuse to wear my cozy robe and have crazy hair and enjoy lots of cuddles. Mmm…cuddles.
Of course, in a household with children, accompanying all the rainy and windy mayhem outside is the rowdy and whiny mayhem inside.
But thank God for Lego. (Although walking into the kid’s room is akin to walking into a landmine).
And puzzles.
And baking.
Pear and lavender scones, with mascarpone vanilla whipped cream and St. Dalfour pear jam. Oh man. *drools all over keyboard* So good, even my worst most constructive critic loved it and brought two to work. After having one at breakfast. And this guy doesn’t usually eat breakfast. So…that is a win. Yay!
happilee,
mlee
pear and lavender scones
makes: 8 scones
serves: 1 (kidding! serves 4)
Ingredients
8 tablespoons butter, cubed and frozen
1 1/2 cups fresh pears, cubed
1/2 cup whole milk, cold
1/2 cup 0% greek yogurt, cold
1 1/2 cups all-purpose flour, plus more for dusting work surface
1/2 cup almond flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons lavender
2 tablespoons sugar and 1 teaspoon lavender, ground together, for sprinkling over scones
1 egg, beaten, for egg wash
Instructions
- adjust rack to middle position of the oven. preheat to 425 degrees F.
- pulse 8 tbsp cubed frozen butter with flour, almond flour, 1/2 cup sugar, baking powder, baking soda, salt and 2 tablespoons lavender in a 7-cup food processor until butter averages 3 mm in diameter, or work by hand with a pastry cutter. transfer to a mixing bowl.
- whisk together milk and greek yogurt in a small bowl. add cubed pears.
- fold milk mixture into the flour mixture with a spatula until just combined. with the spatula, transfer the dough to a liberally floured surface.
- dust the dough with some flour and knead 6 to 8 times just until it holds together into a ball, working quickly to avoid warming up the batter.
- with a floured rolling pin, roll the dough into a 30 cm square. fold into thirds like a letter, and then into thirds again to make a 10 cm square chill in freezer for 10 minutes.
- transfer the chilled dough to a floured surface and roll the dough again into a 30 cm square.
- tightly roll the dough into a log. lay seam-face down and press down to form a 30 cm by 10 cm rectangle. with a sharp knife, cut the rectangle into 16 triangles.
- line baking sheet with silpat or parchment paper. arrange scones about 3 cm apart. brush with egg wash and sprinkle with lavender sugar.
- bake for 18 to 23 minutes until tops are golden brown and crisp. cool on a cooling rack for 10 minutes. enjoy with pear jam and mascarpone whipped cream.
Notes
this recipe may be frozen after completing step 6 and baked at your convenience. for frozen scones, just add about 5 minutes to the baking time at 375F.
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