That classical autumnal flavor combination of pears, gorgonzola and walnuts gets a sweet-savory spin in this scone recipe.
A classic combination of pear, gorgonzola and walnut is folded into these sweet and savory scones, crackling along the edges with bits of melted cheese. These bring all the comfort and flavor you’d want for a for a cozy fall breakfast or brunch with a steaming cup of Earl Grey tea, or even a late afternoon indulgence in a sunny window with a few sips of dry white wine. Whatever the occasion or location, you can’t go wrong with cheesy pear and walnut scones.
When preparing the scones, ensure all ingredients are well-chilled, even the diced pear and crumbled gorgonzola, until the moment of adding them. For the pear, I like a large red pear such as Red Anjou for a hint of color.
These are best served warm, but can also be stored in a sealed container and re-heated in a toaster oven, or served at room temperature (these are a real treat towed along on an autumnal picnic or hike).
Makes 10 to 12 scones
¾ cup roughly chopped walnuts, plus ¼ cup for decorating
2½ cups all-purpose flour
½ teaspoon salt
2½ teaspoons baking powder
3 tablespoons granulated sugar
Fresh cracked pepper
½ cup butter, diced into cubes and chilled
2/3 cup buttermilk, plus 2 tablespoons for brushing tops of scones
1 large ripe but firm pear, seeded and diced
5 ounces gorgonzola cheese, roughly crumbled
2 teaspoons Demerara or raw sugar
Set the oven to 400 degrees. Toast ¾ cup of the chopped walnuts on a large sheet pan in the oven while it preheats, until lightly toasted and fragrant (about 10 minutes in pre-heating oven).
Meanwhile, in a large mixing bowl, mix the flour, salt, baking powder, granulated sugar and a few cracks of black pepper until combined. Add the butter and lightly work the butter into the dry ingredients with a fork or pastry cutter until the mixture resembles a course meal (or pulse in a food processor until that mealy texture is achieved).
Make a well in the center of the flour-butter mixture and pour in the 2/3 cup buttermilk. Gently stir untl the mixture moistens and starts to come together into little clumps. Roughly chop the toasted walnuts and scatter over the top along with the diced pear and gorgonzola and use a spoon to toss them all with the clumpy dough until evenly incorporated (note: everything will still be loose at this point, like a pear-gorgonzola-dough clump salad).
Dump the entire mixture onto a floured work surface and use your hands to pat and press the dough into an 11-inch disc. Use a sharp knife dipped in flour to cut the disc into 10 to 12 wedges, depending on size preference.
Place the wedges at least 1 inch apart on a baking sheet lined with parchment paper. Brush each wedge with the remaining buttermilk and scatter the tops with the ¼ cup untoasted chopped walnuts. Sprinkle with Demerara sugar and a few more cracks of black pepper. Bake for 25 to 30 minutes or until the scones are golden. Remove from the oven and cool slightly on a wire rack before serving.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
