Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Pear butter
To serve
How it's done
Dough
Without adding any oil, toast the walnuts in a frying pan for approx. 2 mins., remove, leave to cool. Mix in the flour, salt, sugar and baking powder. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the toasted walnut kernels. Pour in the milk and mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Place the dough on a lightly floured work surface, roll out to a thickness of approx. 1½ cm. Cut out 8 circles (approx. 7 cm in diameter), place on a tray lined with baking paper, brush with a little milk, place walnut kernels on top, gently press into the dough.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the scones to cool on a rack.
Pear butter
Place the pears in a pan along with all the other ingredients up to and including the star anise, cover and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins., stirring occasionally, until the pears are caramelized. Remove the star anise, puree the pears until smooth, leave to cool.
To serve
Cut the scones in half, serve with the pear butter and Gorgonzola.
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