Whole Wheat Pear Scones
From CRAFT at Chatham
2 cups All Purpose Wheat Flour, Small Valley Milling
3 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
8 Tbsp unsalted butter, cold
1/2 cup diced fresh pear
1 large egg
1/2 cup milk
1 Tbsp milk, for brushing scones
Preheat oven to 375F. Line two baking sheets with parchment paper.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
Cut cold butter into cubes. Work into the dry ingredients with your fingers or a pastry cutter until the mixture is unevenly crumbly, with the largest crumbs the size of peas.
Fold the pear into the batter, taking care not to mash the fruit too much.
In a separate bowl, whisk together the egg and milk. Form a well in your dry ingredients and pour the egg and milk mixture in.
Fold everything together, until just incorporated.
Transfer the dough to a lightly floured work surface, and cut in half. Form each half into a disk about 1 inch thick, and cut six wedges.
Place the wedges with some space between them onto the baking sheets, brush with milk and top with a sprinkle of Turbinado sugar.
Bake the scones for 20-25 minutes. Remove from oven and cook on a rack before enjoying!