Today is the first official day of Fall! It seems that this summer flew by, what with the move and all the other things that happened to us this summer, I can’t believe its already time to start pulling out blankets and warm socks (and yay! Cardigans!) Now that things are more settled and I feel like I can actually think again, I’m trying to get back into the habit of doing more baking. And that definitely includes my favorite Twelve Loaves
monthly roundup hosted by Cake Duchess
. I love baking (and eating) bread, and I like that this makes me actually think about something new to make, and I typically try to make non-sourdough things since I do a lot of that as well. This month’s challenge was about incorporating the wonderful fall fruit Pears into our breads!
These scones were a cinch to make, and tasted fantastic! The pear was very subtle, but went great with the nutella. I was worried about the texture of the scones would be too touch after man-handling the dough during rolling, but they still had a nice texture.
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bread breakfast dessert scone pear nutella
- 3 cups flour
- 3 tsp baking powder
- 1 TBSP milk powder
- pinch of salt
- 3 oz butter, cut into small pieces and very cold
- 1/4 cup white sugar
- 2 oz plain greek yogurt
- 1 egg
- 1/4 cup cream
- 1/4 cup milk
- 3/4 cup nutella
- 1 large firm pear, peeled
Preheat the oven to 400F.
Ina large bowl whisk together the flour, baking powder, milk powder, and salt.
With your fingers, rub the butter into the dry ingredients until it resembles fine sand.
Toss in the sugar and gently stir it.
In a medium bowl whisk together the egg, yogurt, cream and milk.
Add the wet ingredients to the dry and gently fold them together, being careful not to over mix.
On a lightly floured counter, carefully roll the dough out into a rectangle about 30×40 cm.
Spread the rectangle with a generous amount of nutella.
Grate the peeled pear over the nutella.
Gently roll the dough up into a spiraled log (working with the longest side).
Using a serrated knife, slice the log into 10 slices and place on a baking tray.
Bake for 15-20 minutes, or until golden.