We are not a bit precious with our recipes at Niamh's. Since winning the Goodalls 'Ireland's best scone', I've been asked for the recipe and the 'secret' of a really well made scone. For Niamh's Award winning pear and almond scone, it's no big secret, but I will say just one thing ...DO NOT WORK THE DOUGH TOO MUCH!
This is a basic scone mix but we have added the almond and pears to give it a bit of decadence. I'm conscious of the difficult economic environment and ground almonds is an expensive ingredient, so substitute more self raising flour instead, if need be or should that be 'knead' be..... HA HA HA I'm hilarious.
Niamh's award winning pear and almond scone:
Makes 14 scones using a 6.5cm cutter (Don't go out and buy a new cutter if you don't have this size, whatever you have will do....you may have to adjust the cooking time a bit, though)
600g. Self raising flour
100g. Ground Almonds
100g. Flaked Almonds
2tsp. Baking powder
50g. Castor sugar
4 Pears chopped (Tinned pears is fine)
Preheat oven to 200c
Sieve flour, baking powder and castor sugar into a bowl, add in ground and flaked almonds (keep some flaked almonds back for the glaze).
Add butter and rub in to resemble fine breadcrumbs.
Add chopped pear.
Make a well in the center, whisk eggs together and add to dry ingredients, add enough milk to make a soft dough.
Knead into a round about 1 1/2 cm thick, cut out scones. Brush top with egg wash, sprinkle some flaked almonds, bake for 25-30mins.
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