I woke up to a gray sky and a blanket of snow out my window. It seemed like the perfect opportunity to make scones and hot tea, and curl up with a blanket to watch the flakes fall. It doesn’t snow here very often, and definitely never this early, but I’m sort of crossing my fingers that we’ll get lots this winter because I love it!

It feels like it’s been awhile since I last made scones, but these really were the perfect treat this morning. The sweetness of the little pear pieces goes perfectly with the spicy sweet ginger. All thrown into an un-sweet scone batter. Serve them with butter or your favorite jam, or as I did, plain because I think they are that good. If you find yourself with a few more people in your home this week plan on making a batch or two. They’re really simple and quick to make and something everyone will enjoy.

We’re packing up and moving next weekend, so I hope everyone has a great Thanksgiving full of loved ones and great food. Can’t wait to see what I cook first in my new kitchen!

Pear and Ginger Scones / makes 8
Adapted from Everybody Likes Sandwiches

I only had three small seckel pears left that needed to be eaten soon, so they’re what I used, but if I had four I would have used them all. Jeannette used cardamom, but since I was out, I used all spice. It’s not exactly the same, but I still really liked it with the pear and ginger. If you want to make these vegan follow her suggestion for using margarine instead of butter.

1 cup unbleached all purpose flour
1 cup whole wheat pastry flour
3 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon all spice
1/4 teaspoon salt
1/4 cup unsalted butter
3 seckel pears, diced
3 tablespoons diced candied ginger
1 tablespoon vanilla extract
3/4 cup non-dairy milk (I used almond) + 1 tablespoon for topping
2 tablespoons raw or demerara sugar for topping

Preheat oven to 400F.

In a large bowl, combine the flour, baking powder, sugar, all spice, and salt. Cut in the butter and blend it into the flour so that it resembles a coarse meal. Stir in pears and ginger.

Add the vanilla to the milk and pour into flour mixture. Use a wooden spoon to combine and then knead the mixture 4 or 5 times with your hands until it comes together.

Place dough onto parchment paper and pat into a round shape about 1-inch thick. Cut into 8 triangles and place the scones onto a cookie sheet lined with parchment paper. Brush with remaining tablespoon of milk and sprinkle with the demerara sugar.

Bake for 15-20 minutes, or until the tops of the scones are golden. Serve warm with your favorite jam or a smear of buttery spread.