- Egg free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
Studded with sweet and tart pear, add the finishing touch to this rustic scone recipe by serving the scones with whipped butter.
- Makes12
- Cook time40 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 1 large pear, peeled, cored, chopped
- 1 tbs brown sugar
- 2 tsp extra virgin olive oil
- 100g short-cut bacon, chopped
- 2 1/4 cups (335g) self-raising flour
- 50g chilled butter, chopped
- 1/2 cup (40g) finely grated parmesan
- 1 cup (250ml) buttermilk
- Buttermilk, extra, to brush
- 1/4 tsp dried chilli flakes
- 12 sage leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place the pear, sugar and 2 tbs water in a small saucepan over medium-high heat. Cover and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 12-15 mins or until the pear is tender. Use a fork to mash until almost smooth. Set aside to cool completely.
Step 2
Heat oil in a small frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 mins or until golden. Transfer to a plate lined with paper towel. Set aside to cool completely.
Step 3
Sift the flour into a large bowl. Add the butter and use your fingertips to rub butter into the flour until the mixture resembles breadcrumbs. Add parmesan, buttermilk, pear mixture and half the bacon. Use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms. Turn the dough onto a lightly floured surface and gently knead to bring the dough together.
Step 4
Shape the dough into two 2cm-thick rectangles. Place on lined trays and use a knife to score each rectangle into 6 triangle shapes. Brush with extra buttermilk. Sprinkle with chilli flakes, sage and remaining bacon. Bake for 18-20 mins or until golden and firm.
Step 5
Cut the scones into triangles following guides. Serve scones warm or at room temperature.
Recipe tip
Serve with whipped butter
COOK. STORE. SAVE.
Use it up
Got leftover sage leaves? Finely chop and use to make herbed butter to serve with these scones for a flavour boost.
Rustic pear, chilli and bacon scones
- Makes12
- Cook time40 minutes
- Prep time25 minutes, + cooling time
Ingredients
- 1 large pear, peeled, cored, chopped
- 1 tbs brown sugar
- 2 tsp extra virgin olive oil
- 100g short-cut bacon, chopped
- 2 1/4 cups (335g) self-raising flour
- 50g chilled butter, chopped
- 1/2 cup (40g) finely grated parmesan
- 1 cup (250ml) buttermilk
- Buttermilk, extra, to brush
- 1/4 tsp dried chilli flakes
- 12 sage leaves
Description
Studded with sweet and tart pear, add the finishing touch to this rustic scone recipe by serving the scones with whipped butter.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place the pear, sugar and 2 tbs water in a small saucepan over medium-high heat. Cover and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 12-15 mins or until the pear is tender. Use a fork to mash until almost smooth. Set aside to cool completely.
Step 2
Heat oil in a small frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 mins or until golden. Transfer to a plate lined with paper towel. Set aside to cool completely.
Step 3
Sift the flour into a large bowl. Add the butter and use your fingertips to rub butter into the flour until the mixture resembles breadcrumbs. Add parmesan, buttermilk, pear mixture and half the bacon. Use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms. Turn the dough onto a lightly floured surface and gently knead to bring the dough together.
Step 4
Shape the dough into two 2cm-thick rectangles. Place on lined trays and use a knife to score each rectangle into 6 triangle shapes. Brush with extra buttermilk. Sprinkle with chilli flakes, sage and remaining bacon. Bake for 18-20 mins or until golden and firm.
Step 5
Cut the scones into triangles following guides. Serve scones warm or at room temperature.