| 2 | C | all-purpose flour |
| 1/3 | C | granulated sugar |
| 1-1/2 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1/4 | tsp. | salt |
| 6 | tbsp. | unsalted butter, chilled |
| 1/3 | C | buttermilk |
| 1 | egg | |
| 1 | C | chopped, peeled fresh pears |
Preheat oven to 400F. In a large bowl combine flour, granulated sugar, baking powder, baking soda,and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture, set aside. Preheat oven to 200F.
In a bowl stir together buttermilk, egg, and vanilla. Add buttermilk mixture to flour mixture. Stir just until combined. Stir in pears. Form dough into a ball in the bowl.
Turn dough out onto a well floured surface. Knead dough by folding and gently pressing dough for 8 to 10 strokes or until dough holds together and is no longer sticky. Pat or lightly roll dough 1 inch thick. Cut the dough with a floured 2 inch biscuit cutter. Gather any remaining dough together; pat 1 inch thick and cut additional scones.
Arrange scones on an ungreased baking sheet. If desired, sprinkle with coarse sugar. Bake for 14 to 18 minutes until brown. Remove scones from baking sheet; serve warm. Makes 10 to 12 scones.