Pear and Apple Cider Scones have the aroma of apple cider with tender bites of pear throughout. The aroma is out of this world and will make you put on a sweater and grab a blanket.
This recipe and the giveaway included in this post is sponsored by Taylor & Colledge and Republic of Tea. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
I just want to start with saying yes, these are scones. No, they are not biscuits. I get that a lot because everyone expects scones to be triangular in shape. And American scones are typically triangular in shape. These are scones are more along the lines of the British version.
What is the difference between a British and American scone?
I know I’ve touched on this before in some of my other scone posts, but to save you some time I’ll just spell it out right here. First there’s the shape. American scones are usually a wedge shape and British ones are circles. American scones have more butter and sugar making them more dense and rich. There’s a glaze on top and typically enjoyed all by itself or with some coffee or tea.
British scones are lighter and have more crumbs. They’re meant to have toppings like curd, clotted cream, and jams or preserves. Yes, they look like biscuits, but they’re sweeter and taller than biscuits. And they’re lighter and fluffier than American scones.
However, British scones don’t typically have mix ins. Yes, I know. I have done this quite a few times in making scones, but that’s because I don’t make something separate to put on top of the scone.
So, what’s a biscuit?
Biscuits may look like British scones, but they’re not. They have a higher fat to flour ratio. They also have acidity usually from buttermilk which makes them light and fluffy. Biscuits are flaky and hold their shape when dipped in gravy or used to clean your breakfast plate. Scones can be flaky and have layers like biscuits, but they do not hole when dragged across a plate.
I see you reading my recipe. “But you have yogurt in there!” I know. And I combine the yogurt with the milk to have the consistency of heavy cream without all that fat and calories. I always try to watch my fat intake since I do not follow a low carb diet. Maybe one day I’ll get into explaining that statement later. This is regular, nonfat yogurt so it’s not as acidic as using a buttermilk or a Greek yogurt.
Why use both baking soda and baking powder?
The added baking soda is to counter the acidity in the yogurt. Those that are bakers are nodding your head. Some look perplexed. Baking powder is the typical leavening of choice when baking. Yes, you can use just baking soda, but you will need an acid to neutralize it when baking.
Why use both? Well, to get a little extra lift. But you should only use both if you have a little extra acid in your recipe, say from some yogurt. This will help neutralize the baking soda and not give your baked goods a metallic taste.
For this recipe, I wanted to have that delicious apple cider flavor without the apple cider. Because I usually can’t find a small bottle and, well, a large bottle just doesn’t work in our house. I don’t drink enough of it to warrant buying a large bottle. It would go sour before I would drink it all. It’s just a little too sweet for me.
What is apple cider?
There’s two forms of thought with this. Apple cider that most know is a method of pressing apples (in their entirety) to extract the juice. Apple cider is not usually filtered or pasteurized to extend it’s shelf life. Apple juice on the other hand, goes through a filtration process to remove those tiny apple particles to make it clear. And it’s processed to maintain shelf life.
The cider term leads to some confusion. In some parts of the world cider is the fermented version of apple juice. In the United States we call that hard cider. I am such a huge fan of hard cider! It’s my go to fave at bars. But that’s another story.
Then there’s mulled or spiced apple cider. That is simply unprocessed apple juice that is steeped with aromatic spices like cinnamon, nutmeg, and star anise. These typically show up at tailgate and fall or holiday parties. The aroma of this simmering mixture is delightful and really makes me grab a blanket and a sweatshirt.
What to pear and apple cider scones taste like?
I put these in a zip top bag and took them to work. I didn’t advertise that I had them. Most that know me and walk by my little office just know to look for baked goods. Upon opening the bag I hear, “Oh my! These smell so good!” I had two people tell me they completely devoured them and had to resist the urge to get another. Or not resist, as someone told me.
They’re light and full of apple cider flavor with flecks of pear throughout. I added the pear because, well, I had one left from the flatbread recipe, and it sounded like a good idea. And it is a good idea! The pear is slightly sweet and adds a fun little bite every now and then.
Pear and apple cider scones are slightly sweet and airy. They are perfect topped with some butter, apple butter, or even pear butter. These last two are easy to make. Maybe I’ll do those next year. Or they’re perfect eaten with a little apple cider tea. A bi-fecta of tea flavor!
- 3 cups flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons butter, cut into pieces
- 1/2 cup milk
- 4 to 5 apple cider tea bags
- 1/2 cup yogurt
- 1/4 cup sugar
- 1 teaspoon vanilla bean paste
- 1 cup chopped pears
- Preheat oven to 400.
- Heat the milk in a microwave safe container 1 to 1 1/2 minutes or until heat. Steep 3 to 4 apple cider tea bags in the milk.
- Combine flour with the salt, baking powder, and baking soda in the bowl of a food processor.
- Drop the butter pieces into the food processor on top of the flour mixture.
- Pulse 15 to 20 times or until the mixture resembles a fine meal with no large pieces.
- Pour the mixture into a mixing bowl and make a well in the center.
- Combine the steeped milk with the yogurt, sugar, and vanilla and stir until combined.
- Using a dough whisk (or a wooden spoon) stir until the mixtures begins to form a ball.
- Turn the dough out on to a floured work surface and knead lightly. Roll or press the dough out to one inch and cut the dough with a biscuit cutter (or you could use a knife and cut it into wedges).
- Place the scones on a silpat lined baking sheet and bake at 400 for 15 to 20 minutes.
- Store in an airtight container for up to a week, if they last that long.
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 134Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 200mgCarbohydrates 21gFiber 1gSugar 4gProtein 3g
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Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
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Six (6) random winners will win one of the prized listed above. The sponsors are responsible for sending the prize packages to the winners. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner is chosen.
The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents.
This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.