Yum

Wednesday, October 29, 2008

Caramel Pear Scones

This week was my turn to contribute recipes for the Meal of the Week game on my Baby Center cooking board. I chose 3 recipes, which I have never made before and the Caramel Pear Scones was one of them. I made these Sunday morning for breakfast. I wasn't sure how they would turn out, since I ended up having to add and extra 1/2 C of flour, to the dough, since it was super sticky. I was pleased when I bit into a warm, light and airy scone. The flavors were wonderful. The nuts added a much needed savoriness to them, since the frosting is super sweet. My mother in law commented on how lucky my children are, to have a Mommy that can cook so well. I guess she really enjoyed them.




Photobucket - Video and Image Hosting



Caramel-Pear Scones via Cooking Pleasures Magazine

2 C flour
1/3 C brown sugar
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp salt
6 Tbs butter, chilled and cut up
2-3 pears, peeled and chopped ( about 2 1/2C)
1 egg
1/2 C plus 1 Tbs whole milk
1/4 C chopped walnuts

Frosting:
1/2 C packed brown sugar
1/4 C butter
2 Tbs whole milk
1 C powdered sugar, sifted
1 tsp vanilla extract

1. Heat oven to 425ºF. Line baking sheet with parchment paper. Combine flour, 1/3 cup brown sugar, baking powder, cinnamon and salt in large bowl. With pastry blender or 2 knives, cut in 6 tablespoons butter until mixture resembles large peas. Stir in pears.
2. Beat egg and 1/2 cup of the milk in small bowl; stir into flour mixture until moistened. (Mixture should form soft ball. If too wet, add 2 to 3 tablespoons flour. If too dry, add 1 to 2 tablespoons milk.)
3. On lightly floured surface, roll or press dough into 11-inch round 3/4 inch thick; cut into 8 wedges. Carefully lift wedges out with floured spatula; place on baking sheet. Brush with remaining 1 tablespoon milk; sprinkle with walnuts. Bake 12 to 15 minutes or until lightly browned on top. Cool.
4. Meanwhile, heat 1/2 cup brown sugar and 1/4 cup butter in small saucepan over medium heat until sugar is melted. Bring to a boil, stirring frequently. Stir in 2 tablespoons milk; return to a boil. Remove from heat. Stir in powdered sugar and vanilla. Drizzle over scones.
8 scones

PER SCONE: 465 calories, 18.5 g total fat (10 g saturated fat), 5.5 g protein, 71.5 g carbohydrate, 65 mg cholesterol, 460 mg sodium, 3 g fiber

No comments: