Forget scones, we’re making a pull-apart scone bread with bourbon spiked pears and a maple glaze!

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. 

Forget scones, we're making a pull-apart scone bread with bourbon spiked pears and a maple glaze!

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.

Forget scones, we're making a pull-apart scone bread with bourbon spiked pears and a maple glaze!

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!!

5.0 from 3 reviews
Bourbon Spiked Pear Pull Apart Scone Bread
 
Author:
Ingredients
For the bourbon spiked pears
  • 1 bartlett pears, cut into ½ inch cubes
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • 3 tablespoons bourbon
  • 1 tablespoon light brown sugar
For the scones
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons salted butter, cold
  • ½ cup buttermilk
for the middle bit
  • 2 tablespoons butter, melted
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
for the maple syrup glaze
  • ⅓ cup powdered sugar
  • 1 tablespoon heavy cream
  • 2 teaspoons maple syrup
Instructions
  1. 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).
  2. Once pears have soaked and are ready, preheat oven to 375°F and line a large loaf pan with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 

19 comments

Reply

Pears do not get enough love, so I’m so happy to see them shining here. Hope you get over your cold soon!

Sarah | Broma Bakery
Reply

Ehm, THANK YOU. I totes agree. XO

Reply

Love it. I can see your romance with fall being “”catchy” . Beautiful photographs.

Reply

Ohh I am in LOVE with fall and your words describe it so well! Also, scone bread is probably one of the most genius things ever, so good.

Sarah | Broma Bakery
Reply

Aww, thank you my dear! You too sweet

Reply

Omg HELLO FALL BREAD. “Deliciously spiced and totally comforting.” Yes lady! You’re amazing Sarah!

Sarah | Broma Bakery
Reply

Ha! Thank you as always, sweetpea

Reply

I”m with you and love fall too. It’s the perfect weather here in the D.C. area. This pull apart bread looks so dangerous and delicious!

Sarah | Broma Bakery
Reply

Oh my god, DC in the fall is just AMAZING. So jealous!

Reply

Oh girl, you’re fall talk is SPOT ON. It makes me so happy in the same way! And this bread looks like the perfect thing to celebrate the best weather/flavor/sweater time of the year!

Sarah | Broma Bakery
Reply

Well thank you, that means I did my job right 🙂 Happy fall Chelsea!

Reply

I love fall so much- especially up in New England. Back home (DC) isn’t too shabby either, but I”m so grateful for New England falls up here at school 🙂 This bourbon spiked bread epitomizes fall!

Reply

This is beautiful and unexpected. I cannot wait to try it.

Reply

Pull apart scones?! Hells yes!! This sounds incredible!

Reply

Looks delicious as always!
Thanks for great recipe.

Reply

This sounds so good! I love pears. Maybe even more than apples? And right now, I can’t think of anything I want more than this bread!

Reply

Pears are such a beautiful fruit!

By themselves, in fruit salad, stewed and just about any other way you can think of.

This recipe sounds absolutely incredible and I can’t wait to have a crack at it 🙂

My mouth is watering already!

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