I was in Utah a little over a week ago and had the opportunity to get together with one of my blogging friends, Maria (who I met last summer and then again at BlogHer Food). We scheduled a morning to hang out and cook together.
The brunch was a huge hit with my family and a great way to celebrate delicious food and great friendships. Maria was such a thoughtful person and made me go sit and talk with my family while she cleaned up the mess. I hope Maria and I have the opportunity to get together for some fun in the kitchen again soon.
For the Baked Frittata with Artichokes, Sundried Tomatoes and Feta recipe see Maria’s blog.
Pear Almond Scones
adapted from Strawberry Mascarpone Scones
- 4 cups flour
- 4 teaspoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, sliced
- 1/2 cup mascarpone cheese
- 2 large eggs
- 2/3 cup milk
- 1 tablespoon vanilla
- 1/4 teaspoon almond extract
- 1/4 cup honey
- 1 3/4 cup fresh pear, peeled and diced
Honey Almond Glaze:
- 2/3 cup powdered sugar
- 2 tablespoons honey
- 1/8 teaspoon almond extract
- 1/2 cup sliced almonds
- milk, to reach desired consistency
Combine flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Mix well and set aside. In a medium sized bowl, whisk together eggs, milk, vanilla, almond extract and honey. Using two knives or a pastry cutter, cut the mascarpone cheese and butter into the flour mixture until you have coarse crumbs.
Make a well in the center of the flour mixture. Pour in the egg mixture and the pear. Gently stir until the dough forms together. Knead on a floured surface a few times – be gentle so you don’t squish the pears too much. Divide dough into two equal portions. Flatten into 8 inch rounds and transfer to a parchment paper lined baking sheet. Score each round into 8 equal triangles.
Bake at 375 degrees F on a parchment paper lined sheet for 20-30 minutes. In the meantime, combine powdered sugar, honey, and almond extract for the glaze. Set aside until scones have cooled. Cut each round into eights. Cool on a wired rack. When cooled completely, drizzle with glaze and sprinkle with sliced almonds.