Pear, Cheddar, and Rye Scones

Pear, Cheddar, and Rye Scones

Makes 6

• 1 cup all purpose flour
• ½ cup rye flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 6 Tbsp cold butter, cut into small pieces
• 1 6oz jar Quince & Apple Pear with Honey and Ginger Preserves
• ½ cup shredded sharp cheddar cheese
• ¼ cup heavy cream
• 2 eggs, divided 

Preheat oven to 375 and line a baking sheet with parchment paper. 

Combine the flour, rye flour, baking powder, and salt in a large bowl until completely mixed. Add the cold butter, and use your fingers to work the butter into the flour mixture until the butter pieces are all coated in the flour mixture and are smaller than the size of a pea. 

Add in the pear preserves, cheddar cheese, cream, and 1 egg, and mix until everything is just combined. Place dough on a well floured surface and shape into an 8-inch circle. Use a knife or pastry cutter to divide the circle into 6 equal wedges and transfer them to your prepared baking sheet. 

Whisk the remaining egg in a bowl, and brush the top of each scone with an even layer of the beaten egg. Bake at 375 degrees for 30 minutes, or until golden brown.