What could be better on a fresh Autumn morning than a freshly baked Maple Pear Scone? Full of fresh fruit, maple syrup and a little cinnamon, these are light, flaky and delicious!
Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat/Silpat.
Place 2 and 1/2 cups flour, baking powder, cinnamon, salt, sugar and butter into a large bowl and rub the butter into the flour mixture until you have a mixture resembling coarse breadcrumbs. Some large lumps are fine.
Add in the eggs and maple syrup and bring together gently with a wooden spoon until it begins to form a dough.
Add in the chunks of pear and fold in gently with a spoon or your hands (it's easier with your hands) until the pear is evenly dispersed throughout the dough. At this stage the dough should come together, but be flaky. If it is sticky, add in the extra 1/4 cup of flour.
Sprinkle the lined baking tray with a small amount of flour and tip the mixture into the centre.
Shape into a rough circle, around 1/2 inch thick. Halve, halve again and then slice once across diagonally each way with either a long knife or pizza cutter to create 8 wedges - the pizza cutter makes this so easy!
Space out the scones slightly, you may need to use a fish slice to move them around; just leave a 1 or so inch gap between each one to allow them to rise.
You can either brush each scone with some lightly beaten egg, or some milk. I use milk. Brush the top of each scone and then place in the oven for 11-13 minutes, until risen, golden and they feel firm on the top, but springy as you push down on the top.
Leave to cool for at least 15 minutes before making the glaze. Place icing sugar and maple syrup into a small bowl and mix until smooth and you have a consistency where you can drizzle the mixture over each scone.
Use a fork or teaspoon to drizzle the glaze all over the scones, either when they are still warm, or when they are at room temperature. These are amazing fresh from the oven, at room temp or warmed up again!!
Maple Pear Scones will keep in an airtight container, at room temperature for 2 days.