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Caramelised Pear Scones Recipe With Whipped Cream

Caramelised Pear Scones Recipe With Whipped Cream

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

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

  1. Preheat oven to 220C and line a shallow baking tin like a lamington tin with baking paper.
  2. 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.
  3. 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.
  4. Using a flat-bladed knife or spatula stir until the dough just comes together, it should form a soft dough.
  5. 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).
  6. Place scones side by side into the tray (scones should be touching one another). Gently repress the scraps to make a few more scones.
  7. 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.
  8. 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.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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