Recipes Bread Quick Bread Recipes Scone Recipes Pear Scones 4.4 (79) 69 Reviews 10 Photos These pear scones are nice for a light and tasty brunch. Serve them with tea. Recipe by jowolf2 Updated on March 16, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 8 Yield: 8 scones Jump to Nutrition Facts Ingredients 1 ¾ cups all-purpose flour ⅓ cup packed brown sugar 2 teaspoons baking powder ½ teaspoon ground cinnamon 1 pinch salt ⅓ cup butter, chilled 1 egg ½ cup half-and-half cream 1 cup chopped pear Directions Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in butter until mixture has a crumbly texture. Whisk together egg and half-and-half in a separate bowl; stir egg mixture into flour mixture until combined; stir in pear. Drop large spoonfuls of the dough onto an ungreased baking sheet. Bake in the preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving. I Made It Print Nutrition Facts (per serving) 244 Calories 10g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 244 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 31% Cholesterol 49mg 16% Sodium 195mg 8% Total Carbohydrate 34g 12% Dietary Fiber 2g 5% Total Sugars 11g Protein 4g Vitamin C 1mg 5% Calcium 104mg 8% Iron 2mg 9% Potassium 97mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved