Adapted from Baking With Less sugar by Joanne Chang
3/4 cup walnut (pecans or nut of choice), coarsely chopped
2 3/4 cup all purpose flour ( I used cake flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 tsp ground cardamom
3 Tbsp sugar ( 1 used 1 Tbsp Splenda brown sugar blend and 1 Tbsp sugar)
1/2 cup Pulgra unsalted butter, cut to 8 to 10 pieces
3 ripe medium Anjou or Bartlett pears, peeled, cored and chopped to small dice.
( I used 2 ripe Anjou pear and one apple)
3/4 cup creme fraiche ( or sour cream)
1 large egg plus 1 egg yolk ( for dough)
1 egg yolk for egg wash
Put the walnuts or pecans on baking sheet and toast for 8 to 10 minutes at 350F. Cool and coarsely chopped the nuts.
Line 2 half sheet pan with parchment paper and set aside. Preheat oven to 350F of 325F for convection oven.
Peel, core and chop the ripe pears (I had to use an an apple as I did not have enough pears for the scones).
Bake for 20 minutes for the 1/3 cup measure scones or 35 to 45 minutes for the 1/2 cup measure scones, or until the scones are golden brown on the edges and pale golden brown in the center. Let scones cool on baking sheet for another 30 minutes before serving. The scones are best eaten the day they are made.
NB. These scones may be a tad under sweeten for many. I think you can add another 1/2 to 1 tablespoon of sugar. I am cutting down my sugar consumption and my taste buds find these sweet enough. It is also fine as per recipe if you are serving them with jam or sweeten cream. I split the scones, toasted them and spread homemade blood orange curd on the bottom half (picture top of post). Totally yum and addictive!!