- 2 cups all-purpose flour
- 3 Tb sugar
- 1 Tb baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 5 Tb butter, unsalted, diced 1/4 inch and chilled
- the juice from 1/2 of a lime
- 1 green apple, “Granny Smiths”, cored, peeled and diced
- 1 pear, cored, peeled and diced
- 1 cup half & half
- 1 tsp vanilla
- 3 Tb butter, unsalted, melted
- Cinnamon Sugar mixture for sprinkling.
Preheat oven to 450, line a baking sheet with parchment paper.
In a small bowl combine the diced apple, pear and lime juice, toss well and set aside.
Using a food processor or blender, add the flour, sugar, baking powder, salt and cinnamon and pulse about 4 times. Add the chilled diced butter evenly over the dry mixture and pulse these together for 12-14 times until you get a mixture that resembles coarse cornmeal.
Transfer the mixture into a large bowl and stir in the apple, pear and lime mixture until the fruit is well coated with the flour mixture. Add the vanilla to the half & half and stir this liquid mixture into the mixture. Mix using a rubber spatula until the dough just begins to form. Between 30 and 45 seconds.
Flour you work surface generously, turn the dough out onto it, lightly flour your hands and knead the dough until it is a slightly sticky ball. It takes about 30 seconds for this to happen. Make sure you surface is floured well and shape the dough ball into a 12 inch round disc. I use my hands to gently press the dough into this shape, it’s just to sticky to use a rolling-pin. Using a sharp floured knife, cut the dough disc into 8 wedges. Move to the baking sheet, place in the oven and bake for 17-22 minutes.
Place the baked scones on a wire rack to cool. Brush them with the melted butter than sprinkle with a cinnamon sugar mixture. Let them cool on a wire rack for at least 10 minutes before serving.
Suggestions: Depending on my mood that day after I have brushed the melted butter and sprinkled the cinnamon sugar mixture I sometimes drizzle them with a simple confectioner’s sugar icing. Here’s the recipe for that: 1/2 cup sifted confectioner’s (powdered) sugar, 1/8 tsp salt, 1/4 tsp vanilla and 1 to 1 1/2 Tb of half & half. Add the half & half a little at a time until you have the consistency you would like for the drizzle.