These are nice for a light and tasty brunch. Serve with tea.
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in the butter until the mixture has a crumbly texture. Whisk together the egg and half-and-half in a separate bowl; stir the egg mixture into the flour mixture until combined; stir in the pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.
Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.
Per Serving: 244 calories; protein 4.2g; carbohydrates 34.2g; fat 10.3g; cholesterol 49.2mg; sodium 194.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.