Maple Nut and Bartlett Pear Scones with Maple Pear Butter

Maple Pear Butter
1 large very ripe Bartlett Pear, peeled, cored and mashed
1/4 cup soft butter (no substitutions)
1 1/2 tbsp pure maple syrup

Scones
3 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 salt salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp pure maple extract
1 cup peeled and diced Bartlett Pears (about 1 1/2 medium pears)
1/2 cup chopped pecans
1/2 tbsp sugar (for topping)

To prepare butter:
In a small saucepan, simmer mashed pear over medium heat for about 15 minutes or until liquid has evaporated. (Pear will begin to stick to pan at this point.) Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken. (Butter can be prepared ahead, if desired, and stored in the refrigerator.)

To prepare scones:

Preheat oven to 400 degrees.

Combine first six dry ingredients (flour through salt) in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not over blend). Stir in buttermilk, maple extract, pears and pecans.

Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1-inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tablespoon sugar.

Bake for 20 minutes or until golden brown on top. Serve warm with Maple Pear Butter.

Makes 10 scones
Source: The California Pear Advisory Board