Spiced Pear and Oat Cream Scones

Breakfast

Pear and Oatmeal Scones

I’ve made the executive decision (in life) that A Christmas Story is the least cozy, most scary and creepy Christmas movie to have ever been produced. Between the father with the weird leg-lamp fetish, the obsession about Turkey dinner to Ralphie’s mom actually punishing them with a gigantic bar of soap? WEIRD.

Then, why do I insist on catching it on TBS every.single.year, you ask? Well, maybe it’s because their Christmas isn’t that idyllic, unreachable type of image Pinterest vomits at you. Instead, it’s real life, in a I-live-in-Indiana-in-the-40s kind of way.

I appreciate the Christmas realness, man.

But if I’m being frank, I hope your Christmas morning looks nothing like the one straight out of A Christmas Story. That’s just scary.

Rather, I hope it’s somewhere between Ralphie’s scary Christmas morning and the one Martha Stewart makes happen in her Connecticut home.

These scones deserve a place to be a part of said morning (or any morning when slowness flourishes) because they’re ridiculously good…AND because they’re probably the last “spiced” thing I’m going to be consuming for a lil’ bit.

The dough is loaded with rolled oats, crunchy pears (that when baked turn into the perfect amount of tender), spices like cinnamon, nutmeg and ginger.

I love dhese things!

When I egg washed (currently my fav verb), I took advantage and topped them off with a heavily sprinkling of rolled oats and turbinado sugar.

I recommend this.

Happy Christmas, my friends!!

I hope it’s merry, food-filled, family-filled and peaceful.

xo
Adrianna

Spiced Pear and Oat Cream Scones

Print this recipe!

1 1/2 cups all-purpose flour
3/4 cups old fashioned rolled oats, plus more for topping
1/4 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon fine sea salt
5 tablespoons (or 2.5 ounces) unsalted butter, cold
1 cups diced bartlett (or any firm) pears (about 1 pear)
1/2 cup cold sour cream
1 large egg
1 teaspoon vanilla extract

Egg wash:
1 large egg
Splash of whole milk or water

Topping:
Rolled oats
Turbinado sugar

1. Adjust oven rack to middle position and preheat oven to 400 degrees F.

2. Place flour, rolled oats, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in large bowl. Whisk together until thoroughly combined.

3. In a small bowl, combine the sour cream, large egg and vanilla extract.

4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in diced pears, being sure to coat them in the flour mixture.

5. Pour the sour cream mixture into the dough and mix until the dough begins to form, about 30 seconds.

6. Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of milk together and brush the tops’ of the scones with the egg wash. Top scones with a sprinkling of rolled oats and turbinado sugar.

7. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. To make the glaze, mix the confectioner’s sugar together with the milk until smooth. Drizzle atop the warm scones.

Yields 8 scones

Pear and Oatmeal Scones

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25 Comments

Leave a Reply

  • Reply Erin January 29, 2013 at 12:28 pm

    Could I freeze these, before or after baking?

    • Reply Adrianna January 29, 2013 at 2:24 pm

      Yes, you could freeze before baking. Place them the pre baked scones on a baking sheet and place them in the freezer until they’re nearly hard, about 30 minutes. Then transfer the scones to a freezer-safe plastic bag. When you want to bake them, simply add a few minutes to their bake time.

  • Reply Carlee Oj January 20, 2013 at 10:28 am

    These are fantastic. I could eat the entire batch on my own.

  • Reply Christina @ The Beautiful Balance December 28, 2012 at 10:26 pm

    These look amazing! I love a well made scone and the recipe looks full-proof!

  • Reply Bernadette @ Now Stir It Up December 27, 2012 at 3:35 pm

    I love scones and pears and spices… these must be for me! Thanks for the recipe. Hope your christmas was fantastic and not scary. 🙂

  • Reply a farmer in the dell December 26, 2012 at 2:11 pm

    I love everything about this recipe. Plus I’m a sucker for scones. Trying this recipe this weekend. Thanks!

  • Reply NikitaP December 26, 2012 at 12:41 pm

    Hiya.. hope everyone had a great Christmas! 🙂 Was just wondering how important is the cold sour cream to these scones??
    HAPPY NEW YEAR en avance…!

    • Reply Adrianna December 27, 2012 at 3:53 pm

      Hi Nikita, Thanks so much! With scones (and biscuits) you want all of your ingredients cold: cold butter, cold sour cream, cold buttermilk or milk (if using). Using cold sour cream will help with keeping the small bits of butter cold. Those cold bits of butter, when hit by heat in your oven, will create little steam pockets, giving your scones nice buttery layers. Hope this helps!

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