Pear, buckwheat and gouda scones with fig jam

Ingredients

• 1-1/4 cup (310 mL) all-purpose flour
• 3/4 cup (180 mL) whole-wheat flour
• 1/4 cup (60 mL) sugar
• 1 tbsp (30 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) ground nutmeg
• 1/4 tsp (1 mL) salt
• 6 Tbsp (90 mL) cold, unsalted butter, cut into small cubes
• 1 cup (250 mL) grated aged Gouda Cheese
• 2 ripe pears (270 g), peeled, cored, diced
• 3/4 cup (180 mL) buttermilk
• 1 cup (250 mL) fig jam

Instructions

1. Preheat oven to 400⁰F (200⁰C). In large bowl combine the flours, sugar, baking powder, baking soda, nutmeg and salt. Cut in butter with pastry blender, until mixture looks like coarse crumbs. Stir in cheese and pears.
2. Make a well in the centre of the mixture; add the buttermilk stirring quickly with a fork to make soft dough.
3. Turn out onto lightly floured surface. Knead lightly a few times until smooth. Roll or pat to 3/4-inch (2 cm) thickness. Cut into 2-inch (5 cm) rounds. Brush tops with a small amount of additional buttermilk.
4. Place on parchment paper-lined baking sheet allowing 1 inch (2.5 cm) space between each scone. Gather the remaining dough and press into a circle, continuing to cut out scones until all the dough has been used.
5. Bake 14 to 16 minutes or until  puffed and golden brown. Serve warm with fig jam.

 

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Notes

Tips: 
Suggested pears to use in this recipe include Red Anjou, Bosc or Bartlett.