United Kingdom
Pear & Ginger Cream Scones
Here is the most important rule of scone-making, and it is the opposite of what you would expect: the LESS you mix, the better your scones will be. Gentle hands, like you are holding a sleeping kitten.
What your child practised
- Whisking dry ingredients
- Dicing pears with a knife
- Mixing a shaggy dough by hand
- Patting and cutting dough into wedges
- Brushing and sugaring a pastry top
Ingredients makes 8–14 portions
- 2 1/2–3 1/2 cups all-purpose flour
- 1–1 1/2 Tbsp baking powder
- 1/3–1/2 cup granulated sugar
- 1–1 1/2 tsp ground ginger
- 1 1/2–2 cups heavy cream
- 2–3 pears (Bartlett or Bosc, ripe but firm)
- 2–3 Tbsp coarse sugar
- 1/2–3/4 tsp salt
How it is made
- Whisk the flour, baking powder, sugar, ginger and salt together, then fold in the diced pears.
- Pour in the cream and stir just until a shaggy dough forms — about ten stirs. If a little flour still shows, stop. That is perfect.
- Pat the dough into a circle about one inch thick and cut it into wedges like a pizza.
- Brush the tops with cream and sprinkle with coarse sugar.
- An adult bakes at 425°F for 14–16 minutes until golden and risen.