Welcome to our new website. Wander a bit. Stay awhile. We're happy to have you. 

CHOCOLATE STUDIO | RECIPES | Viennoiserie & Breakfast Pastries & Bread

Buttermilk Scones

with White Chocolate, Pears & Walnuts
By Chef Donald Wressell
Working time
45 minutes
Yield
8 Scones
Contains
Tree nuts, eggs, gluten, dairy

Scones

Ingredients
  • 500 gAll-purpose flour
  • 72 gGranulated sugar
  • 5 gSalt
  • 25 gBaking powder
  • 7.5 gBaking soda
  • 176 gUnsalted butter
  • 90 gWhole eggs
  • 265 gButtermilk
  • 100 gGuittard 31% Crème Francaise
  • 100 gToasted walnut pieces
  • 100 gDried pears (diced)
Directions
  1. 1

    Sift all dry ingredients. Cut butter into dry mixture creating a coarse meal.

  2. 2

    Whisk all liquids together and add to above mixture. Mix until dough just comes together. Add the chocolate, walnuts and pears.

  3. 3

    Divide into 3 equal pieces, about 475 grams each. Press into a 6-inch cake ring. Remove ring and cut into 8 wedges.

Egg Wash

Ingredients
  • 1Whole egg
  • 3Egg yolks
  • Splash of heavy cream
  • Pinch of salt
Directions
  1. 1

    Egg wash tops and sprinkle with turbinado sugar.

  2. 2

    Bake at 182°C / 360°F about 15 minutes.

Join Our Newsletter

Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.