| Preparation time | 10 min |
| Cooking Time | 25 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
3 tablespoons, plus more for serving1 sprig rosemary3/4 pound pears, halved, cored and cut into small cubes 3/4 cup heavy cream, more as needed1 large egg, at room temperature 1 2/3 cups all-purpose flour1/3 cup fine cornmeal3 tablespoons sugar2 teaspoons baking powder1â„2 teaspoons kosher salt6 tablespoons unsalted butter at room temperature, cubed, plus more for serving if you like
Directions
- Put honey and rosemary in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
- Place pears in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir pears and cook 3-4 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape pears and syrup into a wide shallow dish and chill in the refrigerator until needed.
- Heat oven to 400 degrees. Line a baking sheet with parchment.
- In a small bowl or measuring cup, mix together the cream and egg. Continues ...
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
- Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you’ve run out of the mixture.
- Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some pear into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra pear compote and butter on the side if you like.