Cranberry Pear Scones with Walnuts

Cranberry Pear Scones with Walnuts

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Cranberry Pear Scones with Walnuts is a wonderful recipe to make during the holidays. Perfect for a weekend brunch, a snack, or even a holiday tea party. Filled with Bosc pears, fresh cranberries, and walnuts, then seasoned with the slightest bit of black pepper, they are quite delicious.

Serve Scones for a Brunch or Tea Party

The combination of cranberries, pears, and walnuts make this a perfect holiday treat, full of color and delicious flavor. I love using these ingredients in the fall and winter. See more Cranberry Recipes and Pear Recipes Here.

I originally found this recipe in a Better Homes and Garden magazine (November 2020), and have since changed it up just a bit to suite my tastes. Feel free to use your favorite pears, whether Bosc, Anjou, or even Bartlett. I peeled them, but again, that’s your choice.

The Addition of Black Pepper Gives These Cranberry Pear Scones a Yummy Zest

The addition of black pepper adds a bit of zest to these scones. When I first read the recipe, I was hesitant to add the pepper, but found that I really liked it. So, please give it a try. Also, I used black walnuts. I know many people do not care for these lovelies, so feel free to substitute English walnuts or even pecans if you want.

 

Ingredients for Cranberry Pear Scones with Walnuts

  • all-purpose flour
  • granulated sugar
  • baking powder
  • freshly ground black pepper
  • salt
  • butter
  • fresh or frozen cranberries
  • Bosc pears
  • black walnuts
  • large eggs
  • heavy cream
  • vanilla bean paste
  • sparkling decorating sugar (optional)

 

Instructions for Making these Scones

Begin by gathering all your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 400 degrees.

 

Prepare the Ingredients

The Combination of Cranberries, Pears, and Walnuts makes this the Perfect Holiday Treat

Using a paring knife, peel, core, and slice the pears into tidbit pieces.

With either a knife and cutting board or a food processor, coarsely chop the fresh or frozen cranberries.

Chop the black walnuts. Again, feel free to substitute English walnuts or pecans for the black walnuts.

 

Make the Dough

In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, freshly ground black pepper and salt.

When shopping for black pepper, I like to buy Tellicherry Peppercorns in bulk. This freshly ground black pepper offers a robust, pungent and fruity flavor that I really love when cooking and serving my dinners.

Ingredients for this Recipe

Cut in butter with a blending fork (or your hands) until the mixture becomes crumbly.

Add Prepare Pears, Cranberries, and Walnuts to the Scones Mixture

Add in the prepared pears, chopped cranberries, and black walnuts. Mix to combine.

Create a hole in the center of the mixture, and add the heavy whipping cream, large egg + egg yolk, and vanilla bean paste. Mix together with a fork until just combined. The dough will be a bit sticky at this point.

When separating the egg yolk, save the remaining white to use for an egg wash later in this recipe. Also, if you don’t have vanilla bean paste in your cupboard, you may substitute vanilla extract in equal measurement. If possible, do try to use real vanilla as it really does boost the flavor of your baked goods.

 

Form the Scones

Turn the dough onto a lightly floured workspace and knead 3-4 times. Divide the dough in half. Pat into a 9-inch circle about 1 inch thick.

Using a Knife of Bench Scraper, Cut the Scones into Six Triangles

Using a knife or bench scraper, slice the dough into 6 triangles. Repeat with the remaining dough.

Place each piece on a baking sheet lined with parchment paper or a silicone baking mat. You could also use a scone pan, if desired.

I really liked the rustic appearance of these free-formed scones. If you’d prefer them to be more precise in shape and form, go ahead and use a scone pan. You might even cut them with a medium to large biscuit cutter, but this will change the number of scones in the end. 

In a small bowl, whisk the remaining egg white plus 1 tablespoon of water or heavy cream to make an egg wash.

Spread egg wash over each scone. Then lightly sprinkle with freshly ground black pepper, and if desired, decorating sugar.

Bake in preheated oven for 15-17 minutes until golden brown. Allow to cool for 5 minutes before serving.

Serve Scones at a Tea Party with Honey Butter or Clotted Cream

Serve warm with tea or coffee. I like them plain, but if desired, serve with honey butter or clotted cream.

This recipe will serve 12 people. Store scones in a container with lid for 3 days or freeze in a freezer bag for up to 2 months.

See more Scone Recipes Here. Browse Holiday Baking Ideas Here. View more Quick Breads Here.

 

Recipe for Cranberry Pear Scones with Walnuts

Cranberry Pear Scones with Walnuts

Cranberry Pear Scones with Walnuts is a wonderful recipe to make for the holidays. Perfect for a weekend brunch, a snack, or even a holiday tea party.
5 from 1 vote
Print Rate
Course: Breakfast, Brunch
Cuisine: English
Keyword: Black Walnuts, Bosc Pears, Cranberries, Tellicherry Peppercorns
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12

Equipment

Nut Chopper
Pepper Mill
Baking Sheet
Silicone Baking Mat

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon freshly ground black pepper (Tellicherry Peppercorns)
  • 1/2 teaspoon salt
  • 10 tablespoons butter
  • 1/2 cup Bosc pears peeled, cored, and diced
  • 1/2 cup cranberries fresh or frozen, chopped
  • 1/2 cup black walnuts chopped
  • 2 large eggs divided
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons sparkling decorating sugar optional

Instructions

  • Begin by gathering all your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 400 degrees.

Prepare the Ingredients

  • Using a paring knife, peel, core, and slice the pears into tidbit pieces.
  • With either a knife and cutting board or a food processor, coarsely chop the fresh or frozen cranberries.
  • Chop the black walnuts.

Make the Dough

  • In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, freshly ground black pepper, and salt.
  • Cut in butter with a blending fork (or your hands) until the mixture becomes crumbly.
  • Add in the prepared pears, chopped cranberries, and black walnuts. Mix to combine.
  • Create a hole in the center of the mixture, and add the heavy whipping cream, large egg + egg yolk, and vanilla bean paste. Mix together with a fork until just combined. The dough will be a bit sticky at this point.

Form the Scones

  • Turn the dough onto a lightly floured workspace and knead 3-4 times. Divide the dough in half. Pat into a 9-inch circle about 1 inch thick.
  • Using a knife or bench scraper, slice the dough into 6 triangles. Repeat with the remaining dough. 
  • Place each piece on a baking sheet lined with parchment paper or a silicone baking mat. You could also use a scone pan, if desired.
  • In a small bowl, whisk the remaining egg white plus 1 tablespoon of water or heavy cream to make an egg wash.
  • Spread egg wash over each scone. Then lightly sprinkle with freshly ground black pepper, and if desired, decorating sugar.
  • Bake in preheated oven for 15-17 minutes until golden brown. Allow to cool for 5 minutes before serving. Serve plain, or with honey butter or clotted cream. Serves 12.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 340kcal | Carbohydrates: 37g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 295mg | Potassium: 103mg | Fiber: 2g | Sugar: 12g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
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