Cranberry Pear Scones

Make breakfast special with these scones featuring a craggy, crisp crust, fluffy, cakey interior and pops of sweet pears and tart cranberries.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Keyword baked, comfort food, egg free, fruit, nut free, sweet

Category Quick Bread

Baking Ambition Confident

Prep Time 55

Cook Time 20

Chilling Time 30

Total Time 1 45

Servings

Calories 292kcal

In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, salt, and sugars.
400 g flour, 160 g oat flour, 1/2 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp salt, 74 g brown sugar, 67 g sugar
Add the butter and cut into the flour mixture until it resembles coarse crumbs with some pea‑sized pieces.
224 g butter
Add the pears and cranberries; toss together gently to evenly distribute the fruit.
115 g dried cranberries, 230 g fresh pears
Add the buttermilk, mix just until it comes together into a shaggy dough
320 ml buttermilk
Turn out onto a floured surface, knead just a couple of times to bring the dough together. Divide the dough into two (it is easier to work in smaller batches).
Pat one half of the dough into a long, narrow rectangle (about 4 inches wide by 24 inches long), cut into 8 to 10 triangles (or rectangles if you prefer). Repeat with the remainder of the dough. Transfer to a large (or two medium), parchment lined baking sheet(s) and freeze for about 20-30 minutes.
If you like, brush the top of each scone with a little heavy cream and sprinkle generously with coarse sugar before baking.
30-45 ml heavy cream, 52 g coarse sugar
Preheat oven to 400°F, bake for about 20 min or to an internal temperature of 200°F