Blueberry pear scones

 

Oh, cabin breakfasts. Cottage 1 would not be the same without you.

Blueberry pear scones
Adapted from Relish magazine, I think, although I didn't note which of those free newspaper insert magazines this came from so I can't link to it.

Ingredients
2 cups flour, plus 2 tablespoons, divided
2 tablespoons sugar
1 tablespoon baking powder
Zest of 1 lemon
½ teaspoon salt
6 tablespoons cold butter
½ ripe pear, peeled and cut into chunks
½ cup plain yogurt
1 egg
1½ cups blueberries

Method
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In the bowl of a food processor, combine 2 cups flour, sugar, baking powder, lemon zest and salt. Pulse to combine. Add butter, cut into 6 pieces and pulse until mixture resembles coarse crumbs. Transfer mixture into a large mixing bowl.

In same bowl of the food processor, combine pear and yogurt until smooth. Add egg and pulse to combine.

Add yogurt mixture to flour mixture in bowl. Stir until combined. Fold in blueberries.

Dust a work surface with some of the 2 tablespoons of flour. Put scone mixture on the board and top with remaining flour mixture. Pat into a circle about 1 inch thick. Divide into 8 wedges and transfer to baking sheet. (Make ahead tip: At this point, you can transfer scones to a freezer container, using waxed paper between the layers. Do not thaw before baking.)

Bake for 15 minutes until golden brown (add 5 minutes if baking from frozen), but check them early. In the cabin I found I only needed 18 minutes to bake them from a frozen state, since the oven ran a bit hot.

Rating: Decent flavor and good texture, despite efforts to make them slightly more healthful by subbing the pear for the usual cream. There's enough butter in these to preserve flavor and texture, so they're slightly less rich than traditional scones, but definitely worth lingering over while watching the frenetic hummingbirds at the feeder outside the picture window at the cabin.