Heat oven to 425ºF. Line baking sheet with parchment paper. Combine flour, 1/3 cup brown sugar, baking powder, cinnamon and salt in large bowl. With pastry blender or 2 knives, cut in 6 Tbsp butter until mixture resembles large peas. Stir in pears.
Beat egg and 1/2 cup of the milk in small bowl; stir into flour mixture until moistened. (Mixture should form soft ball. If too wet, add 2 to 3 Tbsp flour. If too dry, add 1 to 2 Tbsp milk.)
On lightly floured surface, roll or press dough into 11-inch round 3/4 inch thick; cut into 8 wedges. Carefully lift wedges out with floured spatula; place on baking sheet. Brush with remaining 1 Tbsp milk; sprinkle with walnuts. Bake 12 to 15 minutes or until lightly browned on top. Cool.
Meanwhile, heat 1/2 cup brown sugar and 1/4 cup butter in small saucepan over medium heat until sugar is melted. Bring to a boil, stirring frequently. Stir in 2 Tbsp milk; return to a boil. Remove from heat. Stir in powdered sugar and vanilla. Drizzle over scones.
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