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Ingredients

• 3 C flour
• 1/4 C brown sugar, packed
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C unsalted butter (1 stick), cut into cubes
• 1 egg, lightly beaten
• 3/4 C half & half
• 1 tsp. vanilla
• 2 ripe pears, diced (peeled, if desired)
• 1/2 C toffee chips
• 1/2 C powdered sugar, sifted
• 1-2 Tbsp. Amaretto

Instructions

1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the butter, using either a pastry cutter/blender or your fingers to blend it until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.
3. In a small bowl, whisk together the egg, half & half and vanilla extract. Pour all at once into the dry ingredients, and mix just until moistened. Fold in the diced pears and toffee chips, being careful not to overmix.
4. Turn the dough out onto a well-floured surface (it will be very sticky), and knead 10-12 times. Pat the dough out to 1/2-inch thickness, and cut into desired shapes.
5. Transfer to the prepared baking sheets (you may need a spatula for this), and bake for 12-15 minutes per batch. Allow to cool 5 minutes on the baking sheets before transferring to cool on wire racks.
6. Once cooled, make the glaze by whisking 1 or 2 Tablespoons of Amaretto into 1/2 C of powdered sugar. Drizzle over top of the scones. Allow the glaze to harden a bit before serving.