Scones

Ingredients

• 2 cups pastry flour

• 2 Tbsp cane sugar, plus additional for sprinkling

• 1 tsp baking powder

• 1 tsp baking soda

• 1/8 tsp sea salt

• 1/4 cup cold unsalted butter, cut into bits

• 1/4 cup dried currants

• 1/4 cup finely chopped Asian pears

• 3/4 cup buttermilk, plus additional for brushing

For regions with less humidity, buttermilk may need to be increased to 1 cup, plus additional for brushing.

Instructions

1. Preheat oven to 375F.

2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend in butter until mixture resembles a coarse meal.

3. Stir in currants, pears and buttermilk until a slightly sticky dough forms.

4. Turn dough out onto a lightly floured surface. Knead dough 12 to 15 times. Divide dough in half. Form each half into a 6-inch circle with a slightly rounded top.

5. Brush surface of dough with buttermilk and lightly sprinkle with sugar. Cut each circle into 6 wedges. Place wedges 2 inches apart on a baking sheet lightly coated with cooking spray. Bake for 10 to 12 minutes, or until golden brown. Serve warm.