Ginger Sconelettes

22 Apr

I’m a big fan of ginger, pears and scones so when I happened upon ReadyMade’s recipe for Spiced Pear Sconelettes with Ginger Butter, I clearly had to make these little buddies.  They’re spicy and rich, but not overly sweet.  I didn’t have a tiny square cutter, so I used a larger circular cookie cutter and they turned out just fine.

Ginger Sconelettes

  • 2½ c all-purpose flour
  • ¼ c granulated sugar
  • ¼ c packed brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 2 tsp baking powder
  • 1 tsp ground nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ c cold butter
  • 1 c chopped, cored unpeeled Bosc pear
  • ⅔ c buttermilk
  • 2 tbsp whipping cream
  • 1 tbsp coarse decorating sugar or granulated sugar
  • 8 oz crystallized ginger (for ginger butter)

Preheat oven to 375°F. In a bowl, stir together flour, granulated sugar, brown sugar, cinnamon, ginger, baking powder, nutmeg, baking soda, and salt.With pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in pear. Stir in buttermilk just until dough holds together.

Transfer dough onto a lightly floured work surface and shape into a rectangle. Roll dough out to ½-inch thickness. Using a 1- to 1½-inch square cutter, cut sconelettes (or use a sharp knife to cut the dough into 1¼- to 1½-inch squares), and transfer to a parchment-lined baking sheet allowing ½ inch between each sconelette. With a pastry brush, brush tops of each sconelette with whipping cream. Sprinkle with coarse decorating sugar.

Bake 22 to 28 minutes or until edges are golden brown. Serve warm with Ginger Butter.

For more recipes like this one, check out the Domesticity page.

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