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Caramelised Pear Scones

Try this delicious recipe at home!


  • 2 small firm pears e.g. Corella, Josephine or Buerre Bosc

  • 4 cups (600g) self-raising flour

  • Pinch sea salt

  • 1 cup (250ml) cream

  • 1 cup (250ml) water

  • 1-2 tablespoons brown sugar

  • 40g cold butter, diced

  • Whipped cream, to serve


  • 1.

    Preheat oven to 220°C and line a shallow baking tin like a lamington tin with baking paper.

  • 2.

    Using a small sharp knife peel, core and quarter one pear, then it cut into very small dice.. Slice the remaining pear into very thin slices.

  • 3.

    Mix flour and salt in a large bowl.  Make a well in the centre and pour in the combined cream and water. Then add the pear. 

  • 4.

    Using a flat-bladed knife or spatula  stir until the dough just comes together,  it should form a soft dough.

  • 5.

    Turn dough out on a floured board and flatten gently with the heel of your hand to no thinner than 2cm depth. Cut with a sharp 6cm scone cutter, dipped in flour if necessary to prevent sticking (don’t twist or your scone will collapse).

  • 6.

    Place scones side by side into the tray (scones should be touching one another). Gently repress the scraps to make a few more scones.

  • 7.

    Top each scone with three pear slices. Sprinkle with brown sugar, dot with butter and bake for 20 minutes in hot oven or until golden. 

  • 8.

    Cool on a wire rack or cool for 1-2 minutes and then serve with softly whipped cream.

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