Candied Pecan and Pear Scones with a Maple Glaze

   

I really like candy...like I really, really like it.  Ask anyone who knows me, it's my biggest vice.  I know one day all my teeth will fall out and I will regret it, but I can't stop.  This morning I was thinking about what to make and I was fixated on candied nuts.  I also had a few pears that were needing attention so I thought I could make something happen with both.  The contrast of the silky smooth pear with the intense roasted crunch of the pecans is divine.  You could definitely use other fruit and different nuts in this recipe if you'd like.  These nuts would also be amazing on salads with a bit of goat's cheese. 

Candied Pecan and Pear Scones with a Maple Glaze

2 cups all-purpose flour

2 tbsp white sugar

1 tsp baking powder

¼ tsp baking soda

½ cup cold butter, cut into small cubes

2/3 cup buttermilk

Pinch of salt

1 pear, cored and chopped into 1 inch dice

Candied Pecans

1/2 tsp cinnamon

1/4 cup white sugar

1/4 cup brown sugar

8 oz pecan halves

1 egg white

1 tbsp water

Maple Glaze

6 tbsp icing sugar

2 tbsp water

2 tbsp maple syrup

Directions for Candied Pecans

For the candied pecans, preheat your oven to 300 degrees Fahrenheit.  Line a baking sheet with parchment

In a bowl, combine the brown sugar, white sugar and cinnamon. 

In a separate bowl add one tablespoon to the egg white and using a whisk, beat until it is slightly frothy. 

Take the pecans and coat them in the egg white mixture.  Let the excess egg white drip off and then coat them in the sugared mixture.  Place on your baking pan evenly spaced and bake for approximately 25-30 minutes until crisp and nicely browned.

Directions for Candied Pecan and Pear Scones

Preheat your oven to 400 degrees Fahrenheit.

In a bowl mix together the flour, sugar, baking powder, baking soda, and salt.

Add the cold butter and using your fingertips mix until a coarse crumb forms.  Add the buttermilk and mix until just combined. 

Add the pears and pecans and gently mix to combine.

Form into a circle on your parchment lined baking pan and cut into wedges.  Separate wedges and space evenly on the pan.

Bake for approximately 20 minutes or until browned on the tops and bottoms.

Note:  If you do not have buttermilk or don’t want to buy some for only 2/3 of a cup you can make you own.  I usually use 5% or 10% cream and add 1 tsp lemon juice or vinegar.  Let it sit for  5 minutes.  

Directions for Maple Glaze

Sift the icing sugar into a small bowl.  Add the water and maple syrup and mix.  Once the scones have cooled off for a few minutes, spoon the glaze over them.

  

("He" eating her breakfast)

  
 
 

 

 

Comments

[Betty Lou]

The photo of the pears is especially beautiful, you are a good photographer.

[sara]

These look super delish! Yum! :)

[Melissa]

He! Nice to know I'm not the only one in the family who will be toothless in 10-15 years!

[He]

Divine is right! He enjoyed every bite! As for the candy addiction... sour keys are more then 1/2 gone.