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Pear Ricotta Spelt Scones

Pear and Ricotta Spelt Scones

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: International

Ingredients

  • 2 pears, diced
  • 1 cup (156 g) organic, unbleached, all-purpose flour
  • 1/2 cup (75 g) organic spelt flour
  • 1/4 cup (34 g) coconut sugar
  • 1 1/2 teaspoons baking powder
  • 6 tablespoons (85 g) cold salted butter, cut into small cubes
  • 1 large egg, organic, free-range
  • 1/4 cup (57 g) half & half cream (or organic whipping cream)
  • 1 tsp pure vanilla extract
  • 1/2 cup (76 g) organic ricotta

For the topping:

  • 1 tsp half & half for glaze
  • 1 Tbsp sugar (any kind), for sprinkling

Instructions

  1. Preheat oven to 375° F (190° C).
  2. Peel and core pears. Cut into 1-inch chunks.
  3. Line a medium-size baking sheet with parchment paper. Arrange pear chunks on parchment and roast for about 20 minutes.
  4. Slide parchment paper with pear chunks onto a plate and place in the fridge (or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment (or baking mat).
  5. In a mixing bowl, whisk together flours, baking powder, and sugar.
  6. Add the cubed butter and with a pastry cutter (or your hands) incorporate quickly the butter into the flour mixture until you get a sandy consistency.
  7. In another bowl lightly beat the egg with the cream, the ricotta, and the vanilla.
  8. Add to the flour/butter mixture and gently stir with a spatula or wooden spoon.
  9. Add the roasted pear chunks and work the dough lightly until it just comes together. Don’t overmix.
  10. On a floured counter, pat out dough into a 6-inch round.
  11. Cut into 6 biscuits (round or wedges, as you prefer) and transfer them to the prepared baking sheet at least two inches apart.
  12. Brush each scone with half and half cream (or whipping cream) and sprinkle with the sugar.
  13. Bake scones until firm and golden, about 30 minutes.
  14. Transfer to a cooling rack.

Notes

If your ricotta is too watery, drain it before adding it to the batter. Scones fear too much moisture.

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