CINNAMON PEAR SCONES

CINNAMON-PEAR OATMEAL SCONES

Serves 12
Allergy Egg, Milk
Meal type Appetizer, Bread, Breakfast, Dessert, Snack
Misc Gourmet, Pre-preparable
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Scones

  • 1 1/2 cup Rolled Oats (Or Quick Oats)
  • 1/4 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 1 Large Egg
  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/4 teaspoon Cinnamon (Ground)
  • 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
  • 1 tablespoon Sugar (For Sprinkling)

Pear Marinade

  • 1/2 cup Pears (Chopped)
  • 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Pear Marinade
Step 1
Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes
Scones
Step 2
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Step 3
Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Step 4
Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Step 5
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Note

Click below to purchase these EVOO Marketplace products online:

Cinnamon Pear Dark Balsamic

 

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