Monday, November 23, 2009
Easy Pear-Raisin Scones
It's almost Thanksgiving!! This year I have so much to be thankful for considering I got married, started this blog, have been given the opportunity to finish my book, the fact that my family is happy and healthy, and that we are all coming together for Thanksgiving and then again for Christmas. As the year winds down I'm reflecting on all of these big things, and feel a great sense of gratitude.
Its easy to see the big things we are thankful for, but, if we look at our daily lives there are many many occasions to give thanks. One simple thing I am thankful for is the fact that my husband and I eat breakfast together every morning.
I've always been a breakfast person, even when it consisted of grabbing a cereal bar and running out the door. But since I got married, I've become a huge fan of breakfast as it is a simple way that Gian Luca and I connect before we start our hectic days.
Consequently, I also love baking breakfast foods, and thankfully, my husband is Italian and is used to eating pastries in the morning. So tomorrow when the shiny beams of light flutter through our kitchen window, we'll be sipping our espresso and munching on Pear and Raisin scones.
3/4 cup of raisins
1 cup heavy cream
3 medium pears ( peeled and cut into cubes)
3 tablespoons sugar
1 teaspoon cinnamon
2 cups all purpose flour
2 teaspoons baking powder
4 tablespoons butter ( cut in 1/2 squares)
1 large egg
Preheat oven to 425 degrees F.
Soak the raisins in heavy cream for 1/2 hour, drain and set aside, reserving heavy cream. Toss pears with cinnamon and sugar, set aside.
In a large bowl, whisk together flour and baking powder. Add butter and, using your hands, crumble the butter into the flour mixture until it resembles a course meal ( this can also be done in a food processor by pulsing the butter into the flour mixture).
Combine the egg and heavy cream and whisk together until incorporated. Add the wet ingredients to the dry, mixing well. The dough will now be fairly wet and sticky. Add the pears and raisins and knead on a lightly floured surface until the dough just comes together. It should be a bit sticky.
Cut dough into 14 small wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until golden.