35
AUTUMN
/
EARLY WINTER
2015
|
Roasted Pear &
AgedCheddar Scones
RECIPE|RHEANNAKISH PHOTO|HEATHERGOLDSWORTHY
ingredients...
•
3medium firm, ripe pears
•
2 cups all-purpose flour
•
2/3 cupwholegrain spelt flour
•¼
cup granulated sugar,
plus 2 tsp for sprinkling
•
2 tsp baking powder
•½
tsp baking soda
•½
tsp salt
•½
cup cold butter, cubed
•¾
cup shredded aged Cheddar cheese
•
1 cup buttermilk
•
2 eggs
directions...
1. Peel and core pears. Cut into about
½
-inch (1 cm) pieces.
Arrange on parchment paper-lined baking sheet.
Bake in 400°F (200°C) oven until light golden and tender,
15 to 18minutes. Set aside to cool.
2. In large bowl, whisk together flour,
¼
cup of the sugar, baking powder,
baking soda and salt. Using pastry blender, or two knives, cut in butter until
in about pea-sized pieces. Whisk in Cheddar.
3. In small bowl, whisk together buttermilk and 1 of the eggs until smooth. Stir into flour
mixture in 7 to 8 swift strokes. Fold in pears. Turn out onto lightly flouredwork surface.
Working quickly, but gently, knead until dough comes together. Press into a 1-inch (2.5 cm)
thick circle. Using sharp, thin knife, cut into 8 to 10wedges. Arrange, at least 1-inch (2.5 cm) apart
on parchment paper-lined baking sheet.
4. In small bowl, beat remaining eggwith 2 tbspwater until smooth. Brush tops of scones and sprinkle
with remaining sugar.
5. Bake in 400°F (200°C) oven until puffed and golden, 15 to 18minutes. Let cool on rack.
ESCARPMENT
®
epicure
Serve these delectable treats smearedwith
softened butter and drizzledwith honey
for the ultimate lazy Sundaymorning
breakfast. For a really lazymorning, make
and cut the scones the night before. Place
them on the baking sheet, cover and
refrigerate overnight. In themorning, simply
remove the cover and bake as directed,
adding up to 10minutesmore to
account for their coldness.
Heather andRheanna are publishing a book featuring recipes, art, and stories that celebrates the local
food culture inSouthernGeorgianBay due out in early Summer 2016.
Choose your cheese:While any aged cheddarwill work just fine in these
scones, it’sworth it tomake a quick trip to TheCheeseGallery in Thornbury,
for awedge of Lindsay BandagedGoat Cheddar from theMariposaDairy in
Lindsay. Its earthy, nutty flavourswith just the right balance
of salt complement the sweetness of the pear
in themost delightful way.
