by Summer Jacobs
from the Highland Bookshop Mysteries
Summer Jacobs, here, in a hurry because business is going well in our bookshop and the tearoom. The weather here, on the west coast of Scotland, is perfect, and tourists are pouring into town. Janet meant to tell you about the Glen Sgail restoration project, this month. With all the fuss over the visiting author she's behind, though, and she asked if I'd contribute a recipe to the blog, instead. So here's my recipe for pear and ginger scones. Read this and tell me you aren't drooling. 😃
Pear and Ginger Scones
Makes 6 or 8 scones, depending on how big you want them.
2 or 3 firmish pears (about 1 pound), peeled, cored, and cut into 1 inch chunks
1½ cups all-purpose flour
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
½ teaspoon ground ginger
¼ cup chopped crystallized ginger
¼ cup heavy cream
1 large egg
Heat oven to 375°F.
Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast (no need to stir) until they feel dry to the touch and look a little browned on the bottom, about 20 minutes.
Slide parchment with pear chunks onto a cooling rack and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.
Whisk flour, sugar, baking powder, ground ginger, and salt together in a large bowl. Add butter cubes and cut in with a pastry blender until the cubes are about the size of baby green peas.
Stir in cooled pear chunks. Give the mixture three or four quick mashes with the pastry blender (to break a few of the pear chunks, but leaving most intact). Stir in crystallized ginger.
In a small bowl, beat cream and egg. Stir into flour mixture with a fork, just until you can bring the dough together in a ball. Don’t overmix.
On a well-floured board, pat dough into a 6-inch circle.
Cut either into 6 or 8 wedges. Arrange wedges, two inches apart, on parchment-lined baking sheet.
Bake scones until firm and golden, about 30 minutes if you’re making 6, about 22 minutes if you’re making 8. Transfer to a cooling rack.
MMMmmmmmmmmmmmm. They're smashing! We serve them daily at Cakes and Tales. Stop in, if you find yourself in Inversgail.
Molly MacRae writes the Highland Bookshop Mystery series and the award-winning, national bestselling Haunted Yarn Shop Mysteries. She lives in Champaign, Illinois, where she’s been connecting children with books at the public library for the past fifteen years. Visit Molly on Facebook and Pinterest, or connect with her on Twitter @mysteryMacRae.