Rosemary & Cinnamon Pear Scones

Rosemary & Cinnamon Pear Scones

Liza MacLeod

Ingredients

Scone:

  • 2 1/2 cups all purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoons  Himalayan Pink Sea Salt
  • 1/2 teaspoon ground nutmeg (fresh)
  • 2 tablespoons unsweetened dried cranberries (chopped)
  • 1 teaspoon fresh rosemary (minced)
  • 2 tablespoons  Rosemary Olive Oil
  • 6 tablespoons unsalted butter (chilled and diced)
  • 1 cup half-and-half, plus 2 tablespoons more for brushing on top
  • 1 teaspoon vanilla bean paste

Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon freshly ground nutmeg
  • 2 to 3 tablespoons water

Optional Toppings

  • 2 tablespoons  Cinnamon Pear Balsamic Vinegar
  • Fresh rosemary leaves

Directions:

  • Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
  • Cut butter, using a fork to mash until it looks like a course meal. Whisk together the half and half, rosemary olive oil, vanilla bean paste, and butter and stir into the flour mixture.
  • Shape the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and chill in freezer for 10 minutes. 
  • Put the dough onto a lightly floured surface. Roll the dough out into a circle about 7 inches in diameter and 3/4 inch thick. Cut into 8 equal wedges. 
  • Place scones on baking sheet. Lightly brush tops with half-and-half and bake until puffed and light golden brown, about 14 to 16 minutes. Let cool. 
  • Whisk together all ingredients for the glaze, adding water a little at a time until desired consistency. Dip the tops of the scones in glaze. 
  • Drizzle with balsamic and sprinkle rosemary leaves on top. Let glaze set completely before serving. 

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