A Good Decision

For almost a year a scone recipe sat on my food pin board and taunted me.  Whenever I looked through my list I told myself, "just wait til the fall, then you can make it."  Yesterday I made them and it was a good decision.  It will be happening again.

Pears. Goat cheese.  Black pepper.  Apparently they were meant to be together.  The pears become silky smooth.  The cheese melts into the dough, making it more moist and flaky.  The pepper adds a kick that lends these scones for savory and sweet applications alike.

I'm definitely wishing I made more.  But those would probably be gone too.

Pear, Goat Cheese, Black Pepper Scones
Makes 6-8
For the original, gluten free version visit Girl Cooks World

1 C. + 2 T. All-purpose flour
1 T. Sugar
3/4 T. Baking powder
1/2 t. salt
1/2 t. Freshly ground black pepper- more or less to taste (I ground mine right into the bowl until it looked             right)
4 T. butter- cold and cut into chunks
1/2 Pear- peeled, cored, cut into pieces
1.5 oz. Goat cheese, like Chavrie, crumbled
Half n' Half

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

In bowl, whisk together dry ingredients.

Add butter and with hands separate into about pea sized pieces.  Add pears and goat cheese.  While lightly stirring, pour in half n' half until a wet dough forms. (about 1/2 cup- sorry, I didn't measure)

Drop spoonfuls of dough onto baking sheet.  Bake 15-20 minutes, until lightly brown.  Let cool slightly before eating.

Note: I baked 7 scones at 400 for 17 minutes.  The next time I make these I'll probably up the temp to 425.