Mmmmmkay. After these, I am done with baking with diced fruit for a while. Do you guys have any idea how time consuming/irritating it is to peel apples or pears without a peeler? I did it by hand! With a knife! Not that I had anything else to do. So it was fine, I was just so over it by the time I finished. But it was absolutely worth it. Baking on a college budget/in a tiny apartment is always rather challenging, but I make do. I don’t know what I would do without baking, seeing as it is the only thing keeping me at least somewhat mentally stable at the moment. Peace, love and scones 4ever.
I was home alone and in a funk this morning that only baking could cure (as usual). Aaaand I was in the mood for scones. And I recently bought pears. So pear scones it was! My morning was spent blasting the new Band of Horses and Grizzly Bear albums at an obnoxious volume, drinking iced coffee, and baking/dancing around with no pants on. Pretty standard morning for me, to be honest. Hey, it made me feel better, so why not? I just used my version of my delicious go-to, basic scone recipe (this one for cardamom ginger scones–which are DELICIOUS by the way–minus the cardamom and ginger of course) and tweaked it a little to make these delicious bits of scone goodness. As usual, I halved the recipe (2 dozen scones for the 4 people living in this apartment would have been a bit much), but I’ll post the full one for all of you lovelies.
3 1/3 c. all purpose flour
1 tablespoon + 1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. unsweetened applesauce
1/2 c. unsalted butter, cut into 1/2″ pieces
1 c. cold milk
1 large pear, peeled and diced
4 tablespoons brown sugar
Preheat the oven to 400. Grease a baking sheet and set aside. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Add butter, milk, an egg, and your applesauce and mix together until just combined. Don’t worry if your butter isn’t all the way mixed in–it’s okay if there are still some little chunks. Don’t overmix it! Once ingredients are sufficiently combined, fold in your pear pieces. Place very heaping tablespoons of dough on your greased baking sheet a few inches apart, whisk together your brown sugar and the other egg, and glaze each scone with the mixture. Bake for 15-18 minutes or until the edges are golden brown; mine took about 16 minutes. Don’t bake them for too long or they’ll dry out and won’t be nearly as delicious!
As usual, I always recommend you eat one warm. Prooobably with a glass of milk. I may or may not have already eaten two of these. No regrets, just scones.
Wishing all of my New York fwiends a nice, cozy thunderstorm day!