Pancetta, Pear And Parmesan Scones
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
51
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil450 g
Pancetta2 tbsps
Unsalted Butter2 cups
All-Purpose Flour1 tbsp
Baking Powder1 pinch
Kosher Salt1 pinch
SugarDirections:
1
Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp
2
Drain on paper towels; break it up into pieces when it is cool
3
Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn
4
Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes
5
Set aside on a plate to cool
6
Heat oven to 450 degrees F
7
Sift into a bowl the flour, baking powder, salt, and sugar
8
Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs
9
Stir in the pepper, rosemary, and pancetta
10
Add the cream; mix just until the dough has come together
11
With floured hands, gather the dough into a ball and place it onto a floured surface
12
Divide the dough into 8 pieces and form them into balls
13
Place them onto a parchment paper lined baking sheet
14
Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed
15
Sprinkle the tops with the cheese
16
Bake the scones for 12 to 14 minutes, or until the tops are golden brown
17
Remove from the baking sheet and cool on a wire rack
18
Sprinkle with some more parmesan