I first made these exactly two years ago, in Maine while waiting for Lilly to arrive. I was loving the fall weather and scurrying to pack our freezer with as many wholesome/delicious snacks as possible…these were at the top of that list!
These are inspired by the sugar-free oatmeal maple scones from Flour Bakery in Boston. When I’d first started there in 2011(!), I was blown away by the depth of flavor that came from using a natural sugar source instead of processed. I’ve craved those scones ever since, and have tweaked that recipe here, using honey instead of maple syrup and adding ground hazelnuts, toasted chopped hazelnuts, and pears. And cardamom (it’s true—I am eager to add it to everything).
As with all scone recipes I know and love, I am torn between wanting these with a sprinkle of raw sugar on top, as well as with a glaze. No wrong answer here, and the directions cover both!
Hazelnut, Honey & Pear Scones
Ingredients
1 1/2 c (210 g) AP or whole-wheat flour
2/3 c (65 g) ground hazelnuts (I used Bob’s Red Mill)
1 1/2 t baking powder
1/4 t baking soda
1 t kosher salt
1 t cardamom
3/4 c (65 g) old-fashioned rolled oats
1/2 c (50 g) hazelnuts, toasted and chopped
1/2 c (114 g) cold unsalted butter, cut into 8 pieces
1 pear, ripe but firm, diced into 1/4-1/2 inch pieces
1 cold egg
scant 1/2 c (150 g) honey
1/3 c (80 g) cold heavy cream
Directions
Line a baking sheet with parchment paper. I like to freeze the unbaked scones and bake off as needed, so I use a small baking sheet that will fit in the freezer. Otherwise, if baking immediately, use a standard sized pan that will allow for the scones to bake 2-3 centimeters apart.
Whisk together the flour, ground hazelnuts, baking powder, baking soda, salt, and cardamom in the bowl of a stand mixer. Add the oats and toasted/chopped hazelnuts, whisk to combine. Using the paddle attachment and with the mixer on low speed, add the butter and mix until the butter begins to break down and incorporate–about 1 minute (some blueberry sized pieces should still be visible). Scatter the pear dices over the mixture and mix on low until just incorporated.
Whisk together the egg and honey in a small bowl, and gradually whisk in the heavy cream. Make sure the honey is well incorporated–it’ll want to stick to the bottom of the bowl. On low speed, pour the wet mixture into the dry, and beat for about 10 seconds. Stop the mixer and make sure to scrape all of the wet ingredients into the bowl before returning the mixer to medium speed for about 20 seconds, or until it’s started to come together. It’s important not to overmix the dough, so by all means feel free to take exacting control and finish it yourself with a spatula!
Using a standard muffin scoop or else a 1/2 measuring cup, scoop the dough into rounded portions onto the parchment lined baking sheet, 2-3 inches apart. Put the baking sheet into the refrigerator to rest/chill for 15 minutes, and heat the oven to 350 F. (Alternatively, scoop the scones closer together on a baking sheet, wrap with plastic, and stash away in the freezer!)
When ready, bake for about 30 minutes, or until the scones are lightly browned on the top, and when “squeezed” (lightly pressed around the sides with your middle finger and thumb), give a bit of resistance (somewhat firm, not doughy).
While scones are baking, whisk up the glaze, if desired. Whisk together 1 cup (140 g) confectioners’ sugar, 2 T honey, and 2 T water all ingredients together, adding more water if glaze seems too thick, adding more confectioners’ sugar if glaze seems too runny. Brush on top of the hot scones when they come out of the oven, and wait about 15 minutes before diving in!
