Pear and Cranberry Scones!

The pears from my very own pear tree are finally ready to eat! I had almost lost hope on these guys. I picked them in late September and waited patiently the last month for them to ripen and today they were ready!

Yesterday Brent came home from work with 2 big bags of fresh cranberries from a co-worker. I immediately thought pears and cranberry scones - yum!

The first step was to peel and chop up the pears and chop the cranberries (I used a food processor for those).

Next get the dry ingredients together:
3 cups of all purpose flour, 1 cup of whole wheat flour, 4 tsp baking powder, 2 tsp cardamom (delicious with pears), 1/2 cup sugar.

Add in 6 Tb cold butter and mix in with your hands or mixer until crumbly.

Mix the wet ingredients separately: 20 Tb buttermilk ( I used skim milk plus 2 Tb of lemon juice), 2 eggs, and 2 tsp vanilla.

Combine the wet and dry ingredients - this is a thick batter and may be too hard for mixer - just use a spoon. When all the flour is mixed in stir in 1 cup of the chopped pears and 1 cup of the chopped cranberries.

Place large spoonfuls on a non-stick cookie-sheet. Sprinkle the tops with sugar and bake for 25 minutes at 350 degrees.

Enjoy!

There were a ton of pears and cranberries left over so I think I will make a crumble with them tomorrow!