Forget scones, we’re making a pull-apart scone bread with bourbon spiked pears and a maple glaze!
I’m coming down with a cold. But I’m kind of not mad about it. It means that fall is here.
As in, I pretty much get a cold at the beginning of every fall. It’s nearly clockwork.
And fall is my absolute favorite time of year. So getting this cold means it’s my favorite time of year.
Last week, I took a bike ride with a girl friend along the Detroit River. It was 6pm and the sun was just beginning to set. The golden hour, I call it.
Somewhere between downtown and these gorgeous mansions adorning the eastern waterfront, I had to stop myself from crying. Not because I was riding fast and the wind was in my eyes, but because I realized just how much being outside makes me feel alive.
I had a similar experience the week before, strolling around my neighborhood with another friend and her dog. Walking past beautiful old houses I heard familiar sounds of families making dinner, people on the phone walking home from work, and the slight hum of city buses in the background. I wanted to bottle everything up then and there and save it forever and ever.
And yes, my overwhelming emotion could be due the fact that I work from my house in sweatpants and being outside feels extra special. But I’d like to think that it’s more than that. Because I’ve always felt this way about fall.
Crunching leaves on the ground. Sweaters. Chunky knit blankets. Slow cooker stews. Tailgating. Golden sunsets. Pumpkin EVERYTHING. If I could time capsule all that is fall, I would.
This pull-apart scone bread is the essence of fall. It’s deliciously spiced and totally comforting.
Instead of traditional bourbon-spiced pear scones, I made these scones into a gorgeous pull-apart bread. It makes things extra moist, and is a fun twist on a classic. Aka my favorite thing ever.
Stay tuned for Wednesday because I have some seriously exciting news coming to the blog. Be sure to stop by then!!
For the bourbon spiked pears
- 1 bartlett pears, cut into 1/2 inch cubes
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons bourbon
- 1 tablespoon light brown sugar
For the scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons salted butter, cold
- 1/2 cup buttermilk
for the middle bit
- 2 tablespoons butter, melted
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
for the maple syrup glaze
- 1/3 cup powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons maple syrup
- In a small bowl, toss pear cubes in cinnamon, nutmeg, bourbon, and brown sugar. Cover bowl with plastic wrap and allow to sit for at least 30 minutes (up to 2 hours).
- Once pears have soaked and are ready, preheat oven to 375°F and line a large loaf pan with parchment paper.
- In a large bowl, whisk together flour, sugar, and salt. Work the butter in using a pastry cutter until it becomes the size of small peas. Stir in the buttermilk until everything begins to comes together, but do not over mix.
- Place the dough onto a well-floured surface. Shake off excess liquid from pears, then carefully fold pears into dough. Roll dough out into an 8"x12" rectangle. Spread melted butter over the entire surface, then sprinkle with brown sugar and cinnamon. Use your hands to rub everything into the dough.
- Using a pizza cutter or sharp knife, cut the dough in quarters horizontally, yielding four 2"x12" rectangles. Cut the four strips in quarters vertically, yielding sixteen 2"x3" rectangles. Stack the rectangles on top of each other and place them into the pan so they are like an accordion, with the 2" side facing vertically. Place a piece of aluminum foil loosely over the top of the bread and bake for 45-50 minutes, until the top is nicely golden brown and it is cooked throughout.
- While the bread is cooking, make the maple syrup glaze! Pour all ingredients in a small bowl, whisking to combine. Drizzle on top of the bread once it is cooked! Allow to cool for 10 minutes before serving.