Lyndey Milan, Australia’s favourite cook, shares her caramelised pear scones recipe with whipped cream. Perfect for the ultimate high tea party.
Thank you for reading this post, don't forget to subscribe!Makes 12
Preparation 15 minutes
Cooking 20 minutes
INGREDIENTS
2 small firm pears e.g. Corella, Josephine or Beurre Bosc
4 cups (600g) self-raising flour
Pinch sea salt
1 cup (250ml) cream
1 cup (250ml) water
1-2 tablespoons brown sugar 40g cold butter, diced Whipped cream, to serve
METHOD
- Preheat oven to 220C and line a shallow baking tin like a lamington tin with baking paper.
- Using a small sharp knife peel, core and quarter one pear, then it cut into very small dice.. Slice the remaining pear into very thin slices.
- Mix flour and salt in a large bowl. Make a well in the centre and pour in the combined cream and water. Then add the pear.
- Using a flat-bladed knife or spatula stir until the dough just comes together, it should form a soft dough.
- Turn dough out on a floured board and flatten gently with the heel of your hand to no thinner than 2cm depth. Cut with a sharp 6cm scone cutter, dipped in flour if necessary to prevent sticking (don’t twist or your scone will collapse).
- Place scones side by side into the tray (scones should be touching one another). Gently repress the scraps to make a few more scones.
- Top each scone with three pear slices. Sprinkle with brown sugar, dot with butter and bake for 20 minutes in hot oven or until golden.
- Cool on a wire rack or cool for 1-2 minutes and then serve with softly whipped cream.
The Carousel would like to thank Lyndey Milan for her recipe.
