This morning or afternoon tea treat comes from Australian TV and food personality Lyndey Milan and is one of her Lazy Baking recipes. “I have always been a fast and fabulous girl, taking shortcuts and simplifying things as long as there is no flavour sacrifice,” she says.
Ingredients
| 2 | Pears, small, firm, such as beurre bosc (Main) |
| 600 g | Self raising flour, (4 cups) (Main) |
| 1 pinch | Sea salt |
| 250 ml | Cream, (1 cup) (Main) |
| 250 ml | Water, (1 cup) |
| 1 Tbsp | Brown sugar, use up to 2 Tbsp |
| 40 g | Cold butter, diced |
| 1 bowl | Whipped cream, to serve |
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Directions
- Heat oven to 220C and line a shallow baking tin with baking paper.
- Using a small sharp knife, peel, core and quarter one pear, then it cut into very small dice. Slice the remaining unpeeled pear into very thin slices.
- 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 diced pear. Using a flat-bladed knife or spatula, stir until the dough just comes together. It should form a soft dough.
- 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). Place scones side by side into the tray (scones should be touching one another). Gently repress the scraps to make a few more scones.
- 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. Cool on a wire rack or cool for 1-2 minutes and then serve with softly whipped cream.
