Pear and caramelised biscuit scones with caramelised biscuit clotted cream and pear compote

1

Preheat the oven to 175°C (160°C fan) and line a baking tray with baking paper. 

2

Spread the diced pears on the tray and roast for 8–10 minutes until just softened. Leave to cool completely.

3

In a large bowl, whisk together the flour, baking powder, salt and caster sugar. 

4

Rub the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs. 

5

Fold in the cooled roasted pears and the Biscoff spread. 

6

Gradually pour in your milk of choice, mixing gently until a soft, slightly shaggy dough forms. Do not overmix.

7

Turn the dough onto a lightly floured surface and gently pat it out to about 2.5cm (1 inch) thick. 

8

Cut out 12 scones using a 7cm round cutter, gently re-rolling the scraps once if needed. 

9

Place the scones on the prepared tray, top each with a pear slice, and bake for 15–20 minutes, or until lightly golden and they feel light when lifted.

10

Transfer to a wire rack to cool, then drizzle with the melted Biscoff spread before serving. 

To make the caramelised biscuit clotted cream

Whisk together the clotted cream and Biscoff spread until smooth. Refrigerate to firm.

To make the pear compote

1. Peel, halve and core the pears. Cut into 1cm cubes. 
2. Place the pears in a saucepan with the lemon juice and caster sugar. Stir together over a medium heat. 
3. Cook for about 7 minutes, stirring occasionally, until the pears begin to soften and the sugar has dissolved. 
4. Mix the cornflour with 30ml water to make a smooth paste. Stir it into the pears. 
5. Cook for 2–3 minutes, stirring constantly, until the mixture thickens. 
6. Transfer to a bowl, leave to cool, then chill until needed.

To serve

Best served warm with a dollop of caramelised biscuit clotted cream and pear compote.