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© Meredith Corporation. All rights reserved. Used with permission.
(about 60 scones)
Preheat oven to 375°F. Line an extra-large baking sheet with parchment paper; set aside. In a large bowl, stir together flour, granulated sugar, brown sugar, cinnamon, ginger, baking powder, nutmeg, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pear. Add buttermilk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Lightly roll dough into a 1/2-inch-thick rectangle. Cut dough with a floured 1 1/4- to 1 1/2-inch square cutter (or use a sharp knife to cut dough into 1 1/4- to 1 1/2-inch squares).
Place dough squares 1/2 inch apart on the prepared baking sheet. Brush tops with cream and sprinkle with decorating sugar. Bake for 22 to 28 minutes or until edges are golden. Serve warm.