Pear & Ginger Scones

• 1/2 cup buttermilk
• 1/2 cup creme fraiche
• 1 large egg
• 2 1/2 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, cut into 16 pieces
• 1 ripe pear, peeled and diced (about 1 cup)
• 1/2 cup crystallized ginger
• 1 tablespoon raw or Turbinado sugar

1. Adjust oven rack to center of the oven and heat to 425 Fu0b0. Line a baking sheet with parchment paper. Whisk buttermilk, creme fraiche and egg together in a liquid measuring cup. Remove 2 tablespoons of the buttermilk mixture into a small bowl for brushing the tops of the scones after baking. Set both mixtures aside.
2. Pulse flour, sugar, baking powder, baking soda and salt in a food processor to combine. Add butter and pulse until mixture is pale yellow and the consistency of fine meal, about 7 pulses.
3. Transfer the mixture to a large bowl. Add pears and ginger and toss to combine. Make a well in the center and pour in buttermilk mixture and stir to combine. Using your hands, gently knead the mixture together so it forms a shaggy mass.
4. Wash and dry your hands and dust them with flour. Turn dough onto a floured work surface and gently knead a few times to form a ball. Pat dough into an 8-inch circle, about 1-inch thick. Using a chef's knife or pastry scraper cut dough into 8 equal triangles.
5. Transfer wedges to baking sheet, spaced about 1 inch apart. Brush with reserved 2 tablespoons buttermilk and sprinkle with sugar. Bake for 16 to 18 minutes or until surface cracks and they are slightly browned. Cool on wire rack for 10 minutes (that is, if you can wait!) Serve warm or at room temperature.

buttermilk, crueme fraueeche, egg, flour, granulated sugar, baking powder, baking soda, salt, unsalted butter, pear, ginger, turbinado sugar

Taken from food52.com/recipes/31960-pear-ginger-scones (may not work)