PEPPERY PEAR VANILLA SCONES

Preparation time 25 mins Cooking time 15 mins Makes 12

2 / cups plain flour

/ cup caster sugar

1 Tbsp baking powder

1 tsp freshly ground black pepper,

plus extra, to sprinkle

/ tsp sea-salt flakes

125g cold unsalted buŽer,

cut into small cubes

1 cup frozen cranberries or

raspberries

/ cup finely chopped fresh

Beurre Bosc or Corella pear / cup chopped walnuts 2 free-range eggs

/ cup thickened cream,

plus extra 1 Tbsp

1 tsp vanilla bean paste 1 free-range egg yolk

1 small pear, halved, cored and

very thinly sliced

Vanilla bean and pepper buŽer,

to serve (see right)

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper. In a large bowl, stir flour, sugar, baking powder, pepper and salt. Using a bu„er knife, cut in bu„er until mixture resembles coarse crumbs. Stir in frozen berries, reserving a small handful, pear and chopped walnuts. Make a well in middle of flour mixture. STEP 2 In a small bowl, whisk together eggs, cream and vanilla. Add egg mixture to flour mixture. Using a fork, stir until dough just starts to come together. Turn dough out onto a lightly floured surface, then knead by gently folding until dough holds together. STEP 3 Divide dough in half. Pat each half into a 15cm circle. Cut each circle into 6 wedges. Place wedges on prepared tray. In a small bowl, combine egg yolk and extra cream. Brush yolk mixture over wedges. Arrange pear slices and remaining frozen berries on wedges. Brush with remaining yolk mixture. Sprinkle with extra pepper.

STEP 4 Bake for 15 minutes, or until golden. Remove from tray and let cool slightly on a wire rack. Serve with Vanilla bean and pepper bu„er.

Vanilla bean and pepper buŽer

Put 125g so’ened bu„er, “/• tsp freshly ground black pepper and “/– tsp vanilla bean paste in a small bowl and beat with an electric beater until smooth.