Roasted Pear and Gruyere Scones
Served warm from the oven these scones with their chunks of tender pear and the nutty sweetness of gruyere will brighten the morning for those lucky enough to receive one.
INGREDIENTS
2 large pears, peeled, cored and diced 2cm pieces (you need 2½ cups)
2 cups plain flour
1 tablespoon baking powder
3 tablespoons caster sugar
½ teaspoon salt
1 teaspoon aniseed*, toasted and lightly ground
1 cup grated gruyere cheese
50 grams very cold butter
1 cup milk
1 egg, beaten
METHOD
Preheat oven to 180˚C
Place the pears on a lined baking tray and bake for 15 minutes, turning once until lightly coloured and they look a little dry. Spread out on a large plate and cool. The pears will discolour a little, but this is fine.
Increase the oven to 200˚C.
Put the flour, baking powder, sugar, salt, aniseed and cheese in a large bowl. Grate in the cold butter and toss everything together with a fork.
Mix in the cooled pears then add the milk. Quickly bring together with a fork to form a very soft dough. Tip onto a lightly floured bench and pat into a rectangle about 3cm thick. Cut into 8 pieces and carefully transfer to a lined baking tray. The scones will be very soft. Brush the tops with beaten egg then bake for 12 minutes until puffed and golden. Serve warm with butter. Makes 8
*Aniseed is not the same as star anise. Look for it at good food stores as well as Indian and Asian shops. Substitute ½ teaspoon ground fennel or cumin if unavailable.
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