There’s nothing quite like warm scones in the morning. (Or late at night. Or in the middle of the day…) And when those tender scones smell of cinnamon and are studded with butter and pears that have been soaked in Cinnamon-Pear Infused Balsamic Vinegar, they become elevated to the level of pure pastry decadence. Fortunately for you, the cook who will receive all the glory, they are as easy to make as they are memorable. Here’s how to do it:
Chop pears and let them soak in Cinnamon-Pear Balsamic Vinegar for a half hour. While they are soaking, toast some oats in the oven for a few minutes. Then whisk the toasted oats and pears into a dough rich with butter and cream, cut the scones out, and bake them for 12 to 14 minutes until they are beautifully golden brown. Pure bliss!
- 1 1/2 cup Rolled Oats (Or Quick Oats)
- 1/4 cup Whole Milk
- 1/4 cup Heavy Cream
- 1 Large Egg
- 1 1/2 cup Unbleached All-Purpose Flour
- 1/4 teaspoon Cinnamon (Ground)
- 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar
- 1/3 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
- 1 tablespoon Sugar (For Sprinkling)
- 1/2 cup Pears (Chopped)
- 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar
- Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.