Peppered Pear & Goat Cheese Scones
There’s a lot going on in these scones—juicy chunks of pear, pockets of creamy goat cheese, and the floral heat of cracked black pepper—but the flavors harmonize the way they do on a good cheese plate, and the yogurt gives them a tender, moist texture a bit like that of a muffin. If you like smaller scones, divide the dough into 8 pieces and bake about 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 2 tablespoons sugar
- 1¼ teaspoons salt
- 1¼ teaspoons freshly cracked black pepper
- ½ cup 1 stick cold, unsalted butter, cut into ½-inch cubes
- 1 medium pear peeled, cored, and roughly chopped
- 4 ounces soft goat cheese such as Capriole Chèvre, broken into walnut-size pieces
- ½ cup whole or low-fat plain yogurt
- 2 tablespoons whole milk plus more for brushing
Instructions
- Heat the oven to 375°F and line a baking sheet with parchment paper or a nonstick baking mat. In a medium bowl, combine the flour, baking powder, sugar, salt, and pepper. Add the butter and break into pea-size pieces with your fingertips. Sprinkle the pear pieces and goat cheese over the flour mixture and gently toss together, being careful not to break the cheese into smaller pieces.
- Soften the yogurt by whisking in the milk. Pour the yogurt over the flour mixture and gently blend together with a spatula, being careful not to break up the cheese. The dough may look slightly dry and crumbly, but it will produce a very moist scone. Divide the dough into six mounds on the baking sheet, leaving about an inch between them.
- Brush the tops with a little milk, and place the baking sheet in the center of the oven. Bake until lightly brown, about 35 minutes. Remove the sheet to a cooling rack. Serve warm or at room temperature.
Notes
Adapted from Savory Baking by Mary Cech
Photographed by Matt Armendariz
Michalene Busico
Michalene Busico is a freelance writer specializing in food, wine, travel, and design. She writes for House Beautiful, Bon Appetit, and Culture magazines. She served as Food Editor at both the Los Angeles Times (2002-2008) and the New York Times (1998-2002), two of the most influential news organizations in the country.
