Scones with pear butter and Gorgonzola

Name: Scones with pear butter and Gorgonzola
Prep time: 60 min
Total time: 110 min
Yield: 8
Ingredients: 225 g white flour; 2 tsp sugar; 1 ½ tsp baking powder; 2 tbsp honey; 70 g butter; 1 ¼ dl milk; a little milk; 100 g blue cheese (e.g. Gorgonzola); 50 g walnut kernels; 8 walnut kernels; 2 pears; ½ tsp salt; 1 tbsp lemon juice; 1 pinch nutmeg; 1 star anise

Aperitif fingerfood bake Baking piquant

Total: 1 hr 50 min. | Active: 1 hr

vegetarian

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These scones with pear butter and Gorgonzola are a delight for those who aren't big dessert fans. The scones are also perfect for a brunch or as a sophisticated alternative to sweet treats for afternoon tea. Despite its name, pear butter does not contain any butter – rather, its velvety consistency is reminiscent of butter, and it is used in a similar way: the fruity pear butter is spread on the freshly baked scones and topped with creamy Gorgonzola. The combination of sweet pears and sharp cheese creates an exhilarating taste sensation.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 8 pieces

Dough
50 g	walnut kernels, coarsely chopped
225 g	white flour
½ tsp	salt
2 tsp	sugar
1 ½ tsp	baking powder
70 g	butter, cut into pieces, cold
1 ¼ dl	milk

To shape
a little	milk, for brushing
8	walnut kernels

Pear butter
2	pears, peeled, deseeded, diced
2 tbsp	honey
1 tbsp	lemon juice
1 pinch	nutmeg
1	star anise

To serve
100 g	blue cheese (e.g. Gorgonzola)

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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