The dough is much more wet than previous recipes, it needs to be to offset the whole-wheat flour. I used Red Pears, but you could use any kind. I was thinking these would be perfect for Christmas morning if you used both red and green pears. They still feel kind of festive even if you don't. Hope you like them as much as I did.
Whole-Wheat Pear and Hazelnut Scones Recipe
adapted from The Craft of Baking
1 ¾ cups whole-wheat flour, plus more for cutting board
1 tablespoon plus ½ teaspoon baking powder
¼ cup granulated sugar
½ teaspoon kosher salt
6 tablespoons (3 ounces) chilled unsalted butter, cut into small pieces
1 medium pear, diced
1/3 cup hazelnut, toasted and chopped
1 cup heavy cream
Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment.
In a large bowl combine whole-wheat flour, baking powder, sugar, and salt. Add the small pieces of butter, use the tips of your fingers to incorporate the butter into small pieces, flatten the butter into large flakes as you blend to create a flaky scones.
Add pear and hazelnuts, stir to combine. Stir milk into the mixture, use hands to thoroughly incorporate dry ingredients, but be careful not to overwork the dough. Turn dough out onto a floured cutting board. Pat dough into a circle about 3/4 inch thick. Cut dough into eight equal size wedges, transfer to cookie sheet keeping about 2 inches apart. Bake for about 20 minutes or until tops are golden brown. Place on cooling rack, and let cool for 5-10 minutes before serving. Best served slightly warm.