This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.
Roasted pears, sharp cheese, and golden honey is a combination I enjoyed in everything from pasta to gelato while visiting Florence, Italy. This sweet and savory scone recipe is my way of sharing these flavors with you while giving you a recipe that is perfect for the upcoming holidays. It’s great to snack on while waiting for the dinner bell or hearty enough to serve for breakfast to satisfy your overnight guests.
A basic scone recipe made with Bird’s Haven Farm farm fresh eggs and Snowville Creamery milk is amped up with the addition of roasted pears, aged Kokoborrego Owl Tomme and naturally sweetened with HoneyRun Farm honey.
I recommend using Bosc, Anjou or another pear suitable for baking and if you don’t have access to Kokoborrego choose a local cheese that is similar to Parmigiano-Reggiano or Pecorino Romano.
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