grated rind and juice of 2 large oranges
2 tbsp (30 ml) clear honey
1 tsp cornflour
8 ripe pears, peeled, cored and sliced
2 tbsp (30 ml) clear honey
1 tsp cornflour
8 ripe pears, peeled, cored and sliced
for the topping
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
1 level tbsp (15 ml) baking powder
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/4 cup (50 g) 2 oz soft light brown sugar
3 oz (75 g) walnuts, chopped
about 75 ml (3 fl oz) milk plus extra to glaze
1 level tbsp (15 ml) baking powder
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
1/4 cup (50 g) 2 oz soft light brown sugar
3 oz (75 g) walnuts, chopped
about 75 ml (3 fl oz) milk plus extra to glaze
method
1. Set the oven at 230°C (450°F) gas 8.
2. Combine the orange rind and juice in a small saucepan.
3. Stir in the honey and cornflour.
4. Heat gently until boiling, stirring all the time.
5. Lower the heat, add the pears and poach them for 2 - 5 minutes or until tender.
6. Transfer the mixture to an ovenproof dish.
7. Make the topping. Mix the flour and baking powder in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
8. Stir in the sugar and walnuts. Mix in enough milk to make a soft dough.
9. Turn the dough out on to a lightly floured surface and knead it very lightly into a ball. Roll or pat out to an 18 cm (7 inch) round and cut this into six equal wedges.
10. Arrange the scone wedges, set slightly apart, on top of the pears and brush the top of the dough with a little milk.
11. Bake for about 15 minutes, until the scones are well risen and browned.
12. Serve freshly cooked, with Vanilla Custard
2. Combine the orange rind and juice in a small saucepan.
3. Stir in the honey and cornflour.
4. Heat gently until boiling, stirring all the time.
5. Lower the heat, add the pears and poach them for 2 - 5 minutes or until tender.
6. Transfer the mixture to an ovenproof dish.
7. Make the topping. Mix the flour and baking powder in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
8. Stir in the sugar and walnuts. Mix in enough milk to make a soft dough.
9. Turn the dough out on to a lightly floured surface and knead it very lightly into a ball. Roll or pat out to an 18 cm (7 inch) round and cut this into six equal wedges.
10. Arrange the scone wedges, set slightly apart, on top of the pears and brush the top of the dough with a little milk.
11. Bake for about 15 minutes, until the scones are well risen and browned.
12. Serve freshly cooked, with Vanilla Custard
serving amount
serves 6
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