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.