Asian Pear Scones with Miso Honey Butter

Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter
Asian Pear Scones with Miso Honey Butter

I stayed out until almost midnight last night. ON A WEDNESDAY. Who am I?! An innocent farewell happy hour for a dear coworker somehow transitioned into another dear friend’s birthday hang out. Then that transitioned into a late night sushi and udon dinner because I get cranky if all I had for dinner were a few french fries and brussel sprouts. Yet somehow I got up on the early side this morning! Feeling slightly groggy but I’m hopping the sesame bagel about to go inhale will help with that.


How are you dealing with daylight savings? I personally love it because now I wake up each morning (with the exception of today) feeling like the most productive superhero. Before the time change I was stuck in a bad rut of waking up way too late and always having to rush to work like a crazy person. Now it’s sunny at 7am, and as a Leo that is literally powered by the sun, waking up is so much easier and somewhat enjoyable. The only bummer is that it’s pitch black at like 4pm now, which makes working until 6 pretty dreadful... if I’m at home I don’t mind it though! 


I don’t have a great transition into these scones, other than I really really which I kept a few of these in the freezer. Ah a scone with some miso honey butter would be glorious right now. Update: the bagel was ok... I miss New Jersey. 


These scones are super light, airy, flaky, slightly sweet, and moist. Are scones supposed to be moist? I’ve read some controversial writing from people who believe scones should be dry or drier to their biscuit counterparts. But like why? If you know, please tell me. The Asian pears add a lot of natural moisture to the scones, so they are definitely a little moister than your typical scone, but not so moist that it feels like you’re eating a cake. If you haven’t had an Asian pear before, you need to stop what you’re doing to go buy some. Most grocery stores have them if you don’t have an Asian grocery near you. They are pretty much the only pear I genuinely enjoy eating. They are super juicy and crisp, almost like an apple. The flesh is sweet with a slight floral taste. Other conventional pears are just too mushy for me... can’t get behind it unless it’s poached and served on ice cream or something to that nature. 


Can we talk about this Miso Honey Butter?! It’s soooo freaking amazing and insanely easy to make. I want to put it on everything. It hits all of the salty, sweet, funky, and umami notes that I’m constantly craving. Omg, I just got an idea for honey miso butter cookies! Ok adding this to my Christmas cookie list. 
Happy Thursday, Friends!


Asian Pear Scones with Miso Honey Butter

makes 8 large scones


scones:

4 cups all purpose flour
½ cup sugar
1 tsp salt
1 tbsp baking powder
½ cup frozen butter – grated
2 eggs
2 tsp vanilla
½ cup heavy cream
2 asian pears – grated

miso honey butter:

6 tbsp butter – softened
1 tbsp white miso
1 tbsp honey

to make scones:

  1. Whisk together flour, sugar, salt and baking powder in a large mixing bowl. Add in grated frozen butter and work into the flour with your hands until it resembles wet sand, takes about 1-2 minutes. Mix together eggs, vanilla, heavy and heavy cream in a separate bowl. Add wet ingredients into dry and mix everything a few times until combined. Add in grated pears and gently mix again until evenly distributed.

  2. Scrape the dough onto a parchment paper lined baking sheet and pat into a 1” thick disc. Place in the freezer to chill and rest the dough for 30-45 minutes.

  3. Preheat the oven to 425 degrees. Remove the dough from the freezer and cut into 8 equal wedges. Pull the wedges apart so that there is at least 1” separating each wedge. Bake for 25-28 minutes until golden brown.

  4. Allow the scones to cool on a wire rack and then enjoy!

to make miso honey butter:

  1. Add softened butter, miso, and honey in a food processor and blend for 30 seconds until smooth. Alternatively, you can whip everything together by hand with a whisk.