Roasted pear sesame ginger scones
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I promised a friend of mine, whose birthday is in the fall, a delayed birthday celebration with baked goods of her choice sometime in the winter "when things get gloomy" and we needed something to cheer us up. Having made it to said gloomy season, she recently requested birthday scones, but declined to specify any further details as to flavors. This recipe, based loosely on Smitten Kitchen's roasted pear and chocolate chunk scones, was what I came up with, and all the "birthday" celebrants seemed to like them. I'd certainly make them again (and next time, maybe I'll remember to take a picture-the black sesame speckles are rather cute *edit: done! not the most attractive picture, but hey). The ginger flavor is present but not very strong-if you want it to come through better you might try adding some ground ginger alongside the infused cream. <br /> <br />*note: the dough freezes well, but if you bake them from straight from frozen, set the oven to 350 or so, so that the bottoms don't burn before the middles are baked. <br /> <br />* another note: I've updated the recipe with a new method for crushing the sesame seeds - makes them look a little grayer than is shown in the picture, but you get a bit more of the flavor this way.
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