Maple Nut Scones with Pear Butter

I’m going to post some recipes today ~ here is one that was just emailed to me from Raley’s (where I grocery shop) ~ sounds delicious! Dill Pickles and Jam/Jelly recipes will be in another post.

Maple Nut Scones with Pear Butter (from Raley’s Recipe Center)

INGREDIENTS

Pear Butter:
1 large very ripe Bartlett pear, peeled,
cored and mashed
1/4 cup softened butter (no substitutions)
1 tbsp. pure maple syrup

Scones:
3 cups flour
1/3 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp. imitation maple flavor
1 cup peeled and diced Bartlett pears
1/2 cup chopped pecans
1/2 tbsp. sugar (for topping)

DIRECTIONS
Prep time: 30 minutes
Cook time: 35 minutes total

To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Let stand at room temperature to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.

To prepare scones: Preheat oven to 400°F. Combine dry ingredients except 1/2 tbsp. sugar in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overmix). Stir in buttermilk, maple flavor, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tbsp. sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.

Makes 10 scones.

Nutrition Per Serving: 340 calories, 5 g protein, 20 g total fat (10 g sat., 0 g trans), 38 g carbohydrate, 3 g fiber, 9 g sugar, 40 mg cholesterol, 320 mg sodium, 8 points

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About sleepycathollow

I'm Michelle and live in Northern Nevada ~ beautiful mix of high desert and the Sierra.
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