Scone Ingredients:
½ cup rolled oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
½ cup all-purpose flour
¼ tsp ground cinnamon
3 tbsp Teaoli Cinnamon Pear Balsamic Vinegar
⅓ cup sugar
2 tsp baking powder
½ tsp salt
10 tbsp cold unsalted butter, in ½ inch cubes
1 tbsp sugar, for sprinkling
Pear Marinade Ingredients:
½ cup pears, chopped
¼ cup Teaoli Cinnamon Pear Balsamic Vinegar
Preparation:
Marinate pears for 30 minutes. Preheat oven to 375°. Spread oats evenly on a baking sheet and toast until lightly browned, about 7-9 minutes. Let cool, then measure out two tablespoons, and set aside. Increase oven temperature to 450° and line a second baking sheet with parchment paper. Whisk together milk, cream, balsamic, and egg in a bowl. Set aside one tablespoon for glazing. In a food processor, pulse together flour, cinnamon, sugar, baking powder, and salt until combined. Scatter cold butter evenly over dry ingredients and pulse until the mixture resembles coarse cornmeal. Transfer mixture to a medium bowl and stir in cooled oats and marinated pears. Fold together until large clumps form, then mix dough by hand until the mixture comes together. Dust work surface with half of reserved oats, spread dough evenly, then dust the top with the remaining oats. Gently pat into a 7” circle or until about 1” thick. Using a chef’s knife, cut dough into 8 wedges. Set on parchment-lined baking sheet about 2” apart, brush surfaces with reserved liquid mixture, and sprinkle with sugar. Bake 12-14 minutes, or until golden brown. Serve.
