Reviewed: May 24, 2012

I made these to use the pears in my fruit bowl, they did spread out like other reviewers said, which I was afraid would happen as the batter was thinner than a typical scone batter. As the first ones spread, I decided to cook the rest of the batter in muffin cups and turned out much better. My 2 and 4 year old were eating the batter out of the bowl as they taste great, just not scones. Perhaps adding extra flour and some baking soda would result in a better scone.

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Reviewer:

stacy

Reviewed: Apr. 14, 2012

great recipe for a light and healthy scone. The only change I made was substitute all-purpose flour with whole sprouted wheat flour. It was divine! Thank you so much for sharing this simple and delicious scone recipe.

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Reviewer:

Luciana

Reviewed: Jan. 16, 2012

Delicious! I used a half and half mixture of whole wheat flour and whole wheat pastry flour instead of AP. Gave it a nice, hearty texture. And I added a dash of nutmeg and ground ginger, as well as some chopped pecans. I didn't think they spread out too much. They aren't scones in the traditional sense, but definitely worth a try!

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Reviewer:

kathrync

Reviewed: Jan. 1, 2012

I also would not call these scones. They are too light and soft to be scones. Mine did spread a lot probably because my pears were very moist. The flavor is sublime. Very delicate spicing let the pear flavor shine. I will certainly make them again, at least until I use up all these very ripe pears. I'm going to try a little more flour in the next batch.

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Reviewer:

kelleyp

Reviewed: Dec. 21, 2011

Perfect! I followed the directions exactly except I used whole wheat flour. I topped half of them with honey and half with powered sugar icing. I'm sure I will be making them again.

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Reviewer:

Tonya

Reviewed: Oct. 20, 2011

Good, not to sweet. We really enjoyed them, thanks.I did use vanilla yogurt instead of cream. Use a pastry blender to mix the butter, Flour & sugar. Your hands will warm it to much & make it thinner.I let them cool completely before putting the left over ones in a tin, they do get soft overnight. I toasted them before serving.

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Reviewer:

Ganny

Reviewed: Oct. 18, 2011

smells wonderful in the oven. made mine with 2 bosc pears and a little sour cream with a splash of milk since that was what i had in fridge. should be tasty from the way they smell. reminds me of a sweet biscuit recipe from home economics back in middle school.

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Reviewer:

dirkslady

Reviewed: Oct. 15, 2011

Tris' "Pear Puddles" happened because she used too many pears. I made four recipes and used the required fruit and they turned out with a nice texture. I used her idea of cardamon and orange peel. My co-workers loved them. One lady said, "Your cookies are delicious." Thank you, I will definitely use this recipe next season when our trees are full of pears, again.

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Reviewer:

MARIE1

Reviewed: Oct. 8, 2011

This are excellent. Nice, soft, thick dough. I added 1/2 tsp ginger to the batter and 1 pear=1 cup so for those who said batter was too thin and they spread like puddles, pay attention to the recipe. 4 pears??

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Reviewer:

Darlene

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

Reviewed: Oct. 8, 2011

Used 1 home-grown bartlet pear and plain yogurt instead of cream-dough was just like scone dough should be. Served them with my pear and ginger marmalade and they were delish!

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