Pancetta, Pear and Parmesan Scones
- 1 tablespoon extra-virgin olive oil
- 1/4 pound pancetta or bacon
- 2 tablespoons unsalted butter, plus 6 tablespoons cold cut into cubes
- 1 pear, cut into small cubes
- 2 cups all purpose flour
- 1 tablespoon baking powder
- Pinch kosher salt
- Pinch sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped rosemary leaves
- 1 cup heavy cream, plus more for brushing
- 1/2 cup finely grated Parmesan, plus extra for garnish
- Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp.
- Drain on paper towels; break it up into pieces when it is cool.
- Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn.
- Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes.
- Set aside on a plate to cool.
- Heat oven to 450 degrees F.
- Sift into a bowl the flour, baking powder, salt, and sugar.
- Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs.
- Stir in the pepper, rosemary, and pancetta.
- Add the cream; mix just until the dough has come together.
- With floured hands, gather the dough into a ball and place it onto a floured surface.
- Divide the dough into 8 pieces and form them into balls.
- Place them onto a parchment paper lined baking sheet.
- 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.
- Sprinkle the tops with the cheese.
- Bake the scones for 12 to 14 minutes, or until the tops are golden brown.
- Remove from the baking sheet and cool on a wire rack.
- Sprinkle with some more parmesan.
extravirgin olive oil, pancetta, unsalted butter, pear, flour, baking powder, kosher salt, sugar, freshly ground black pepper, rosemary, heavy cream
Taken from www.foodnetwork.com/recipes/tyler-florence/pancetta-pear-and-parmesan-scones-recipe.html (may not work)