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.
During our drive to Utah, Maria and I chatted back and forth through twitter about our menu. I was practically drooling with anticipation after our 10 hour car ride. We made Baked Fritatta with Artichokes, Sun Dried Tomatoes, and Feta (which you can find over at Maria’s blog), Pear Almond Scones with Honey Almond Glaze, and had a granola parfait bar. For drinks we had orange juice and grapefruit water. All you do is slice up wedges of grapefruit, like you would do with lemons, and add them to a pitcher of ice cold water.
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.
Here is the recipe for the Pear Almond Scones with Honey Almond Glaze. If you’ve had bad experiences with dry, dense scones, don’t worry! These scones have a nice crumb and are kept incredibly moist by the diced pears.
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.
This post may contain affiliate links. Good Life Eats is a participant in the Amazon Services LLC Associates Program and other affiliate programs designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. There is no extra cost to you.
Did You Make This Recipe?
I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!
GET NEW POSTS DELIVERED VIA EMAIL
Got a question?
I read every comment and always try to respond to any questions posted as soon as possible. If you made one of my recipes, please come back and share what you thought of it – and if you really LOVED it, I would so appreciate if you gave it a 5 star rating!