Cinnamon Toffee Pear Scones

I went looking for something to do with the pound and a half of pears I bought a few days ago. Obvious recipes for tarts or crostadas weren’t quite what I was looking for. In the end, I opted on scones. Cinnamon Toffee Pear Scones.

Cinnamon Toffee Pear Scones

Not super-sweet, but just sweet enough. I love the combination of cinnamon and pears, and the toffee just adds to the richness.

Cinnamon Toffee Pear Scones 2
As does the Amaretto glaze.

I wasn’t sure the flavor combination would work, but I had Jay try one soon out of the oven, and he thought they were delicious. Of course, he could be a little biased as he loves pears anyway.

Perfect with a cup of coffee or afternoon tea, Cinnamon Toffee Pear Scones are a tasty early-Autumn snack.

Cinnamon Toffee Pear Scones 3

Or breakfast.

Yield: 12-20

Cinnamon Toffee Pear Scones

Cinnamon Toffee Pear Scones
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

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

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

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.

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.

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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.

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.


It’s been a long week and it’s not even close to being over. We’re going to Pipestone, Minnesota to walk in a 5K on Saturday, and on Sunday, there’s free admission to the Children’s Museum, so we’ll be spending a few hours there. And I have to start working on 5 dozen cupcakes for a couple jobs next week!

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