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.