Pear Spice Butterscotch Chip Scuffins

What are scuffins? They are a cross between a scone and a muffin. They are more moist than a scone but still can be cut out using a biscuit cutter and hold their shape. I wanted to keep with the flavors of fall but try something other than pumpkin and apple for a change. I used red anjou pears, spices (cinnamon, cardamom, nutmeg, cloves, ginger, black pepper), and butterscotch chips.

Pear Spice Butterscotch Chip Scuffins
Inspired by Pastry Affair
Makes about 25 mini scuffins

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of freshly ground black pepper
1/2 teaspoon salt
6 tablespoons (85 grams) unsalted butter, cut into small pieces
3 large ripe anjou pears, peeled and diced
1 large egg
1 teaspoon vanilla extract
1/3 cup heavy cream + a little extra if you want it more moist
1 cup butterscotch chips

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

2. In a large bowl, whisk together dry ingredients - flour, sugar, baking powder, spices, and salt.

3. Cut butter into the flour mixture using a pastry cutter or two knives till it is the texture of coarse sand.

4. Stir in diced pears.

5. In a small bowl, beat together egg, vanilla and heavy cream.

6. Mix wet and dry ingredients together just until combined. The dough should be sticky. If it appears too dry, add in a little more heavy cream. It will be more tender and muffin-like in texture. If you want it firmer and more scone-like don't add any extra cream. Stir in butterscotch chips.

7. Turn dough out onto floured surface. Pat into a circle 1" thick. Use a 2" biscuit cutter to cut out rounds. Place on baking sheet. Press together the remaining dough and cut out more until the dough is gone.

8. Bake in preheated oven for 20 minutes or until lightly browned. Cool on baking sheet for 10 minutes. Remove to wire rack to cool completely or serve warm. Store in an airtight container.