KBB #25 : Pear Scones

Happy 4th birthday KBB. Gak berasa udah hampir 4 tahun join dengan klub baking ini. Banyak banget belajar dan dapet ilmu berguna dari tema-teman yang hebat-hebat. Bukan cuman belajar baking, kita juga sempet belajar foto bareng-bareng. Semoga pertemanan ini terus terjalin ya. Love you all.

Dan untuk edisi ulang tahun ini, saya memilih untuk membuat scones dengan based buah-buahan. Karena di rumah lagi banyak pear, ini karena salah beli pear, anak-anak gak terlalu suka dengan pear jenis ini, agak sepat rasanya...hihihi jadi daripada mubazir mending dibikin scones sekalian.



Pear Scones (the original recipe is Apple Scones, I changed the apples with pears)
source : joy of baking



Ingredients :
2 cups (280 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
1 large egg
1/2 cup (120 ml) milk
1 teaspoon pure vanilla extract

Filling:
1 pound (454 grams) Granny Smith Apples, peeled, cored, and cut into 1 inch (2.5 cm) chunks
2 tablespoons (30 grams) granulated white sugar
1/4 teaspoon ground cinnamon

Directions :
Apple Scone Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) glass pie plate.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.



Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch (23 cm) circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.

In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apples evenly over the bottom of the dough in the pie plate.

Roll the remaining dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts. Brush the top of the dough with a little milk and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.



Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.

Serves 6 to 8.