Lyndey Milan, Australia’s favourite cook, shares her caramelised pear scones recipe with whipped cream. Perfect for the ultimate high tea party.
Preparation 15 minutes
Cooking 20 minutes
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
- 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.