Day 1: A Partridge in a Pear Tree (Spiced Pear Scones with Cranberry Glaze)

Skill Level: Beginner Special Utensils: Scone cutter or glass

Ingredients:

• For the Scones:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg
  • ½ cup buttermilk
  • 1 large pear, peeled, cored, and diced

• For the Cranberry Glaze:

  • 1 cup fresh or frozen cranberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • ¼ cup powdered sugar

Instructions:

1. Make the Scones:

   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, cinnamon, nutmeg, and ginger.
   • Cut in the cold butter until the mixture resembles coarse crumbs.
   • Stir in the egg and buttermilk until just combined. Gently fold in the pear.
   • Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into wedges using a scone cutter or a glass.
   • Place the scones on the prepared baking sheet.
   • Bake for 12-15 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.  
      

2. Make the Cranberry Glaze:

   • In a small saucepan, combine the cranberries, sugar, and lemon juice. Bring to a boil over medium-high heat, then reduce heat and simmer until the cranberries burst and the mixture thickens, about 5-10 minutes.
   • Strain the mixture through a fine-mesh sieve to remove the seeds and skins. Discard the solids.
   • Stir in the powdered sugar until smooth.

3. Assemble:

   • Once the scones are cool, drizzle the cranberry glaze over the tops.