Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Texas Tea Party
Total:
1 hr
Active:
30 min
Yield:
8 scones
Level:
Easy

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/4 pound pancetta or bacon
  • 2 tablespoons unsalted butter, plus 6 tablespoons cold cut into cubes
  • 1 pear, cut into small cubes
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • Pinch kosher salt
  • Pinch sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped rosemary leaves
  • 1 cup heavy cream, plus more for brushing
  • 1/2 cup finely grated Parmesan, plus extra for garnish

Directions

Coat a small skillet with olive oil and cook the pancetta over medium heat until it is crisp. Drain on paper towels; break it up into pieces when it is cool. Wipe out the skillet and heat 2 tablespoons butter over medium heat until it starts to brown; be careful not to let it burn. Add the pear cubes and cook them until they are soft but still holding their shape, about 5 to 7 minutes. Set aside on a plate to cool.

Heat oven to 450 degrees F.

Sift into a bowl the flour, baking powder, salt, and sugar. Add the remaining butter and cut it in with a pastry blender or your hands until it resembles coarse bread crumbs. Stir in the pepper, rosemary, and pancetta. Add the cream; mix just until the dough has come together. With floured hands, gather the dough into a ball and place it onto a floured surface. Divide the dough into 8 pieces and form them into balls. Place them onto a parchment paper lined baking sheet. Press a well into the center of each with your thumb, place 1 teaspoon of the cooled cooked pears into the well, and pinch the scones closed. Sprinkle the tops with the cheese. Bake the scones for 12 to 14 minutes, or until the tops are golden brown. Remove from the baking sheet and cool on a wire rack. Sprinkle with some more parmesan.

IDEAS YOU'LL LOVE

Pancetta and Parmesan Torte

Recipe courtesy of Giada De Laurentiis

Roasted Cauliflower with Parmesan and Pancetta

Recipe courtesy of Giada De Laurentiis

Creamy Pancetta Pasta with Mushrooms and Parmesan

Scones

Recipe courtesy of Royale Cafe

Scones

Recipe courtesy of Alton Brown

Scones

Recipe courtesy of Paul Hollywood

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c