- 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
- Preheat oven to 375° F (190° C).
- Peel and core pears. Cut into 1-inch chunks.
- Line a medium-size baking sheet with parchment paper. Arrange pear chunks on parchment and roast for about 20 minutes.
- 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).
- In a mixing bowl, whisk together flours, baking powder, and sugar.
- 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.
- In another bowl lightly beat the egg with the cream, the ricotta, and the vanilla.
- Add to the flour/butter mixture and gently stir with a spatula or wooden spoon.
- Add the roasted pear chunks and work the dough lightly until it just comes together. Don’t overmix.
- On a floured counter, pat out dough into a 6-inch round.
- Cut into 6 biscuits (round or wedges, as you prefer) and transfer them to the prepared baking sheet at least two inches apart.
- Brush each scone with half and half cream (or whipping cream) and sprinkle with the sugar.
- Bake scones until firm and golden, about 30 minutes.
- Transfer to a cooling rack.
If your ricotta is too watery, drain it before adding it to the batter. Scones fear too much moisture.