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Bourbon Spiked Pear Pull Apart Scone Bread

5 from 3 reviews

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Ingredients

For the bourbon spiked pears

For the scones

for the middle bit

for the maple syrup glaze

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.
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