I know I regularly write about how to improve business communications, but since I firmly believe we don’t have a professional life and a personal life – we just have a life – I am taking this moment to share something from my life – that I find pretty tasty!
Since moving to Ireland, I have discovered scones are an integral part of life. If it’s morning time and you walk into a café, a coffee shop or a diner, there will be scones. One of the companies I am consulting with at the moment has a monthly communications meeting from all the department heads. Before the employees walk into the conference room, they pause to take a scone from the heap of them on the long table out front. The typical trifecta of flavors are “Brown” with wholewheat flour, “Fruit” – which usually translates as raisins or currants, or “Plain,” uhm, which is plain.
Scones are served with fresh whipped cream, Irish butter or jam to be slathered on. And they’re not just for breakfast, either. The first time I met someone for afternoon tea, the waitress asked me, “Would you like a scone with your tea?”
I like the scones here. They’re not the dried out, flattened biscuits that are passed as scones in other parts of the world. They’re dense yet still moist.
Interestingly, I have never had a pear scone here in Ireland – that I didn’t make myself. I’ve been baking mine for about four years from some recipe I found online when we lived in Italy long before I ever imagined I would be moving to Ireland. I don’t remember the official source, since I hand-copied the recipe and the slip of paper now lives in my recipe box. So, I don’t claim to have created this recipe, but I am happy to share it with you as “mine.”
Without further ado, here is my recipe for Pear Scones! Slainte!
Gina’s Pear Scones
2 Cups flour
1 tablespoon baking powder
¼ Cup white sugar
½ teaspoon salt
¾ Cup diced fresh pear
5 tablespoons cold butter
1 Cup cream (or half regular milk and half vanilla yogurt, which I have substituted when out of cream – and it worked great!)
Mix dry ingredients and cut in butter until tiny crumbs. Stir in diced pear and the liquid. This dough is pretty sticky – but that’s fine. Turn out onto floured service and lightly knead. I put it then into an 8 inch cake pan and cut into 8 wedges. Sprinkle top with white sugar –(I prefer caster sugar, which is really fine white sugar you can get here in Ireland/UK easily – if you have it.)
Bake at 220C/400 F for 12/15 minutes
I cut mine in wedges although all the scones here are round. I suppose you could easily cut the dough with an overturned and lightly floured glass if you’d prefer the round shape.
Et voila! I hope you like them.
Cheers, and happy life!
Copyright 2016 Gina London. All Rights Reserved.