Buttermilk Scones with Dried Natural Bosc Pears and Cardamom
These delicately flavored scones are lovely for an afternoon snack, breakfast or a celebratory brunch.
![Buttermilk Scones with Dried Natural Bosc Pears and Cardamom](https://blog.sigonas.com/wp-content/uploads/2023/02/Buttermilk-Scones-with-Dried-Natural-Bosc-Pears-and-Cardamom-8167-copy-1024x683.jpg)
Our dried, natural Bosc pears are dried with nothing added and are sulfur-free. We have an extensive selection of premium dried fruits and nuts available in both our markets, and some are available online at www.sigonas.com. We ship!
![Buttermilk Scones with Dried Natural Bosc Pears and Cardamom](https://blog.sigonas.com/wp-content/uploads/2023/02/Buttermilk-Scones-with-Dried-Natural-Bosc-Pears-and-Cardamom-8167-copy-320x320.jpg)
Buttermilk Scones with Dried Natural Bosc Pears and Cardamom
Ingredients
Ingredients:
- 1 ½ cups all-purpose flour divided, plus more for flouring surface
- ½ cup whole wheat flour
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅛ tsp ground cardamom
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil , a mild variety such as Arbosana from California
- 1/2 cup + 2 Tbsp buttermilk
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
- 1 large egg
- 1 cup diced Sigona’s dried Natural Bosc pears
- Optional: one egg white for brushing
- Cooking spray or greaser of choice
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine 1 ½ cup all-purpose flour, the whole wheat flour, sugar, baking powder, salt and cardamom. Drizzle in the oil and cut in with a pastry blender or 2 knives until mixture resembles coarse meal.
- In a separate bowl, combine buttermilk, lemon zest, vanilla and egg. Once combined, add the dried pears. Allow the mixture to sit for 5 minutes, stirring occasionally.
- Add buttermilk mixture to flour mixture. Stir until just combined.
- Turn the dough out onto a lightly floured surface. Knead minimally and gently to ensure all ingredients are incorporated into the dough. Dust top of the dough with a little flour so your hands don’t stick then pat into an ~8-inch circle. Cut dough into 8 wedges; arrange wedges 1/2 inch apart on the prepared baking sheet. If desired, brush egg white over wedges. Bake at 350° for 18-20 minutes or until golden. Serve warm.