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Pear-Nut Scones

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  • Prep 15 min
  • Total 35 min
  • Servings 8
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Wake up to a crunchy nutty breakfast that’s ready in 35 minutes. Relish these scones packed with pear and pecan - a delightful breakfast!
Updated Nov 11, 2010
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Ingredients

  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter or margarine
  • 1 egg
  • 1/2 cup half-and-half
  • 1 cup chopped peeled pear (1 medium)
  • 1/3 cup chopped pecans
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. In large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans.
  • 2
    On ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.
  • 3
    Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer apple scones, just use chopped peeled apple in place of the pear and use any type of nuts you wish.
  • tip 2
    Drizzle warm scones with caramel topping. They'll be "pear-fectly" scrumptious!

Nutrition

280 Calories, 14g Total Fat, 5g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Scone
Calories
280
Calories from Fat
125
Total Fat
14g
Saturated Fat
6g
Cholesterol
50mg
Sodium
260mg
Total Carbohydrate
35g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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