A sweet and savory scone. The perfect addition to our B2tf Tea Party or a snack for an afternoon tea. We used an Oolong tea flavored with pear, but if you are unable to find a pear Oolong, plain will do just fine. Then we added a just ripe Packham Pear, however some say cooking with an unripe pear is easier due to the moisture a ripe fruit can add.


Pear and Gruyere Oolong Scones
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Yields: 12
 
Ingredients
  • ½ cup* (4 ounces) heavy cream
  • 2 tablespoons Oolong tea (plain or pear flavored)
  • 2 cups (10 ounces) all-purpose flour
  • ¼ cup (1.75 ounces) granulated sugar
  • 2 teaspoons baking powder
  • pinch salt
  • 5½ tablespoons (2.75 ounces) cold butter, cut into cubes
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1 large pear, diced
  • ½ cup (4 ounces) Gruyere cheese, coarsely grated
  • 1 large egg mixed with 2 teaspoons milk for glaze
Instructions
  1. Place heavy cream in a saucepan and put over medium-low heat and bring to just before the boiling point. Remove from heat, add tea leaves and mix allowing to steep for 5 minutes.
  2. Strain out tea leaves and allow cream to cool to room temperature.
  3. Preheat oven to 500°F and set rack in the top position in the oven.
  4. In a large bowl whisk together the sifted flour, sugar, baking powder, and salt.
  5. Add the butter pieces and rub them into the flour with your fingers until the mixture looks like corn meal.
  6. In a small bowl whisk together the steeped and cooled cream, egg and vanilla.
  7. Combine the flour mixture and the cream mixture and gently stir them together with a spatula or fork until combined.
  8. Fold in pear and gruyere cheese.
  9. Turn dough out onto a floured surface and pat it down until about ½ inch thick.
  10. Using a 2½" biscuit cutter, cut the dough into rounds and place on non-stick baking sheet.
  11. Push together the scraps, pat them down and repeat the process until all the dough is used up.
  12. Whisk the egg and milk for the glaze together and brush it onto the tops of the scones with a pastry brush.
  13. Bake at 500°F for 8-10 minutes until they're lightly browned on top.
Notes
*Use extra cream during steeping process and then measure before adding, as you will lose some cream in the tea leaves and through evaporation. If you are concerned about extra moisture when using ripe pears try dicing them first and letting them drain in a colander while preparing the rest of the recipe. Then, before folding in, pat them dry with a paper towel.