Stress Baking part 4

This wasn’t really stress baking. I wasn’t baking because I was stressing out. This was more like reward baking. This was a Weekend Breakfast but on a Tuesday, after I took my final on Monday night. Then again, we baked these while simultaneously writing a report, so I guess you could call it procrastination baking.

I’m usually not a fan of pears, but I am a huge fan of chai tea. Something about the texture of pears is weird to me, but then again I’ve never had them baked before. You don’t usually think of pears as something to put into baked goods, but it worked so well in these.

Pear and Chai Scones
Makes 8-12 scones. Original recipe here.

2 C flour
1/2 C brown sugar
2 tsp baking powder
1 tsp salt
1 bag chai tea (crush a bit before opening)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 stick butter, softened
1 pear, diced small
1 C buttermilk (or 1 C milk + 1 tsp cream of tartar)
applesauce, to serve

 Preheat oven to 400F.
2. In a large mixing bowl, mix together dry ingredients. Fold in butter, pear, and buttermilk.
3. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8-12 wedges, depending on how large you want your scones.
4. Place on a greased baking sheet and, if desired, brush tops with buttermilk. Bake 17-20 min.

These scones are light and fluffy, not hard and dense like scones sometimes are. I suppose you could eat them with butter, but I liked them with applesauce. Just spoon a little bit onto each bite.

They keep pretty well, too. Pop the leftovers in the microwave for 30 seconds and they taste just like they did fresh out of the oven!