An unusual take on the traditional scone, this recipe takes advantage of pears in season, and is a treat on these cold winter days. We serve these with homemade jam here in Castlewood House.
Preheat the oven to 180c
Sieve the flour, baking powder and ginger into a large bowl
Rub in the flour then stir in the sugar
Lightly mix the egg and milk and add into the mixture
Give it all a good stir, being careful not to overwork it.
Add the chopped pear and cherries and bring everything together.
The mixture should be soft and slightly sticky.
Turn out onto a floured surface and flatten with the palm of your hand to approx an inch and a half thick.
Cut with a round cutter and place on a prepared baking tray.
Brush the top of each scone with milk.
Bake for 20 minutes until risen and golden.
