Scones are something I need to make more of as they aren’t as complicated as they seem and I love that they are appropriate for breakfast, snacking, tea or dessert. Of course they don’t last long when you treat them that way.
These pear, ginger and walnut scones are just one example of the endless flavours you can pack into a batch. Next time I have my heart set on a savoury version with chives, cheddar and apple.
Pear, Ginger and Walnut Scones(12 scones)
Turn oven on to 400F. Place walnuts in a small oven-safe skillet and place in oven to toast. Check every 3 minutes and give them a shake then return to oven until they are toasted and fragrant. Allow to cool and then crush until quite fine. I like to put them in a ziploc and then bash with a pan, but you can chop if you prefer. Set aside.
In a large bowl combine the flour, baking powder, baking soda, salt and ginger. Cut the cold butter into small 1/2" squares and place in the freezer while you prepare the remaining ingredients. Peel the pear and grate into a small bowl. Measure the buttermilk out and get it ready.
Cut the butter into the flour mixture until it is the size of small peas and well distributed. Stir in the walnuts and pear and then the buttermilk. Gently stir to combine. Transfer to a clean and lightly floured board and press gently into a circle about 1" thick. Cut into 12 triangles and transfer to a parchment lined baking sheet.
Bake for 20 minutes. Remove and let cool.
Once cool, whisk together the icing sugar, milk and vanilla. Drizzle over the scones.