Lorna’s spiced pear scones recipe

I imagine that most bakers have their own favourite recipe for scones, and this is the one I base my scones on, altering it depending on what kind of scones I’m making. It comes from the small Be-Ro baking book my mum used a lot when I was growing up, and to my delight I found a copy of the same book in a second hand shop. Here’s the Be-Ro book atop my current favourite cookbook, The MacMillan Coffee Shop Recipe Book:

When I made spiced pear scones the other day (click here) the following recipe is more or less what I used. (Because I’ve made scones so often I’m afraid I don’t always accurately measure ingredients).

I use the rather old-fashioned imperial measures because it’s what I was brought up with, and since the numbers are smaller than measuring in grams, they’re more practical for my easily confused mind.

Ingredients

4 oz self raising white flour

4 oz self raising wholemeal flour

1 heaped teaspoon baking powder

2 oz margarine (you could use butter instead, but I use Flora spread)

2 oz soft brown sugar (any sugar would do, I just fancied using the soft brown stuff, and I think it was 2 oz I used, although I usually only use 1 oz, but I thought it might need more with the pear in it, in any case they weren’t too sweet)

1 level teaspoon of mixed spice

1 level teaspoon of cinnamon

1 rounded teaspoon of nutmeg (I don’t honestly know how much spice I used, I just shook it in, but I think I used more nutmeg than anything else)

1 Conference pear, peeled, de-seeded and chopped into chunks

1 egg, beaten

A little milk (again, guessing here, but it may have been a tablespoon or two, it depends on how big the egg is and how wet the mixture is before you add the milk)

Method

1. Set the oven at about 220 degrees Celsius (I used a fan oven at 220 and then turned it down to 210 after the first few minutes of baking so that my scones wouldn’t burn) with an oven shelf ready at the top of the oven.

2.  Mix flours and baking powder in a bowl, rub in margarine (you could use an electric mixer for this job but I always do it by hand because I find it quite therapeutic).

3.  Add sugar, spices and chopped pear to flour mixture and mix well.

4.  Add most of the beaten egg (keeping just a little aside to paint onto the scones before baking – this gives the scones a nice shiny glaze) and enough milk to make as wet a mixture as you can handle without it sticking to your hands and the rolling pin.

5.  Spread the area you’re going to roll the scone mixture out on with a bit of flour (I have a flour shaker filled with plain white flour, but you could use self raising, it really doesn’t matter).

6.  Divide the dough into two and, handling lightly, roll out each blob into a round about 1 inch (2.5 cm) thick (this was a bit of a squishy job for me because my pear chunks were quite large).

7.  Cut each of the rounds into quarters (you could just mark the round and cook it all as one, dividing the scones once cooked which would make for more triangular scones, or you could press each scone out using scone cutters, which is what I normally do) and put onto a baking tray.

8.  Brush the top of each scone with the beaten egg using a pastry brush (I have occasionally smeared egg on with my fingers if I haven’t had a brush to hand) and bake at the top of the oven for 11 minutes (it could be 10, it could be 12, but I generally do it for 11 because I’ve found that this is what works with my oven).

The picture below shows how mine turned out. I did open the oven door quickly after about 7 minutes and turned the oven tray round but that’s only because my oven doesn’t cook evenly, you shouldn’t have to do that.

Happy baking! :)

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Categories: Baking, Food, Photography, Recipe, Scone | Tags: , , , , , , , , , , , , , , , , , , , , , | 19 Comments

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19 thoughts on “Lorna’s spiced pear scones recipe

  1. Super! I like all three recipes visible in the coffee shop cookbook and intend to try them. Also, I really like your scones recipe. Earlier this year I was looking for one without too much shortening. Yours is just right, and I prefer brown sugar also.

    • Thank you, I’m delighted! :) The soups in the book are really good and very easy to make. I often make the carrot and courgette one, but I use less butter than the recipe says and I add grated root ginger, which gives it a nice kick.

      The Be-Ro scone recipe suggests only 1.5oz of fat and if I make cheese scones I do only use that much but I think 2oz works better for other scones. Sorry about not giving other units of measurement as well, I suppose you use cup measures by preference? Several of the recipes in the MacMillan Recipe Book have cup measures, but it’s not that common in British cookbooks.

  2. Thank you so much for writing the recipe so quickly! :) now i will have to get baking one of these days, I literally am dreaming of scones with clotted cream and jam right now. (might be because im pregnant) so i think ill have to give ur recipe a whirl :) I might write a post about it, and ill make sure i link to u :)

    • You’re very welcome and thank you, I hope the recipe made sense and that the scones turn out well if you make them. Being pregnant is a great excuse to eat whatever you like – enjoy it while you can! :)

  3. shoot, i just realised that my old blog address came up when i wrote that comment, hopefully you saw that it was me :D

  4. This recipe looks gorgeous. I am bookmarking this for later. I am having people for tea this week and so this recipe comes at a great time. I will try and remember to tell you how it turns out:]

  5. Thank you very much for this – I will definitely try it out. :)

    • You’re very welcome, I would love to hear how they turn out for you. I had no idea publishing a recipe would be so popular. I feel I ought to apologise for the jumbled mess of the recipe. I wanted to give an accurate idea of what I did but when I made them I wasn’t thinking about writing it down afterwards. I like when you see recipes on blogs and they take photos of the different stages, I might try doing that some time. Anyway, thank you for your comment! :)

  6. Great post, Lorna, and my mum had a copy of the Be-Ro book back in 1952! We, ourselves, have a copy of the 37th Edition from 1982, which appears to be essentially the same, and out of all our other baking and cookery books, my other half, Penny, uses it most often!

    Cheers

    John

    • Thanks John, that’s great, I’m so pleased to find another fan of the Be-Ro cookery book! The delicious pudding recipe has been a favourite since I was a tot and I make it myself now too, it really is delicious! I might have to do a post about it some time. That’s quite an achievement, 37 editions, it was obviously a huge success. Good old Be-Ro! :)

  7. i love the idea of adding pears into scones, how about pear served with blue cheese, would that work?!!

    I’m a huge fan of really cheesy scones, if you make it up to Aberdeenshire for your next book I can tell you the place I’ve eaten the best ones ever!! Cheese and chutney and cheese and onion – they were so cheesy and moist and scrummy, never been topped so far! Loving the recipies. :)

    • You mean pears and blue cheese in a scone? I don’t like blue cheese so I wouldn’t do that myself, but I think it could work well. I’m also a big fan of cheese scones and somehow they always come out well with this recipe with lots of mature cheddar cheese grated in. I can’t wait to find out where you get your favourite cheese scones – worth a trip up to Aberdeenshire just for the scones, by the sounds of things! :)

      • i have to agree and admit, i’m not a blue cheese fan either, but perhaps i’ll test it on my other half some day to see what he thinks! it sounds like it could work in principle, but i’ve been wrong before and he’s had to suffer the consequencies :/

        • Isn’t that what a successful relationship is all about, taking the rough with the smooth/the blue cheese with the pear? If it does turn out to have been a good idea, what a lucky fellow he’ll be! :)

  8. Oh how simply divine! There is no need for Florrie’s intervention

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