3 large ripe pears, peeled and cut into small pieces
1 1/2 cups all-purpose flour
1/2 cup buckwheat flour
1/4 cup sugar in the raw, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of freshly ground black pepper
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1/3 cup heavy cream or half and half
Position the baking rack in the center of the oven and heat the oven to 350 degrees F. Line a rimmed baking pan with parchment paper or Silpat.
Transfer the pears onto the parchment-lined baking sheet and bake about 15 to 20 minutes or until the pears take on a bit of color and are dry to the touch. If you use ripe (not mushy) pears that are juicy, you might want to roast them another 5 minutes so they dry up. Transfer the pears to a cooling rack and allow them to cool completely. Transfer the pear pieces to a bowl, and reserve the sheet (and its parchment) nearby. (You can do this step the night before and leave the pears to cool, covered with a kitchen towel.)
In a large mixing bowl, whisk together the AP and buckwheat flour, sugar, baking powder, spices, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Stir in pear chunks. Set aside.
In a 2 cup measuring cup, beat together the heavy cream or half & half, egg, and vanilla. Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be very sticky and slightly unmanageable, but not adding additional flour results in tender scones). Transfer scones to a baking sheet using a flat spatula and sprinkle the tops of the scones with a little extra sugar in the raw.
Preheat oven to 350 degrees F (180 degrees C). While oven is heating, place scones in the freezer.
When the oven is pre-heated, bake the scones for 20-25 minutes, or until lightly browned.
Serve warm or at room temperature.
Recipe adapted from pastryaffair.com