
Pear and Hazelnut Tart
Aromatic pear and hazelnut tart. A sweet, melt-in-mouth treat that's perfect for a cozy snack!
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Melt-in-mouth marionberry scones with rich clotted cream and aromatic coffee. Pure comfort food for a cozy brunch!

Tender, buttery scones bursting with juicy marionberries, a true taste of the Pacific Northwest. Perfect for breakfast or a special brunch, with a sweet lemon glaze.
Serving size: 1 serving

Thick, rich, and luxurious, homemade clotted cream is surprisingly easy to make with just one ingredient. A long, slow bake transforms heavy cream into a decadent, nutty spread perfect for scones and desserts.
Serving size: 1 serving

Aromatic and strong, this traditional South Indian filter coffee, or 'kaapi', is a cultural icon. Brewed using a special metal filter, the slow-drip decoction is combined with hot, frothed milk and sweetened to create a rich, invigorating beverage that awakens the senses.
Serving size: 1 serving

Aromatic pear and hazelnut tart. A sweet, melt-in-mouth treat that's perfect for a cozy snack!


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Melt-in-mouth marionberry scones with rich clotted cream and aromatic coffee. Pure comfort food for a cozy brunch!
This pacific_northwest dish is perfect for brunch. With 830.67 calories and 15.17g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture. Use a fork or spatula to stir until a shaggy, slightly sticky dough forms. Do not overmix. Gently fold in the marionberries, being careful not to crush them.
Turn the dough out onto a lightly floured surface. Gently knead 2-3 times just to bring it together. Pat the dough into a 1-inch thick circle, about 8 inches in diameter.
Using a sharp knife or bench scraper dipped in flour, cut the circle into 8 equal wedges. Arrange the wedges on the prepared baking sheet, about 2 inches apart.
Brush the tops of the scones with a little extra heavy cream and sprinkle generously with turbinado sugar.
Bake for 16-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the scones are completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the scones. Allow the glaze to set for about 15-20 minutes before serving.
Preheat your oven to its lowest possible temperature, ideally 180°F (82°C).
Pour the heavy cream into a shallow, heavy-bottomed, oven-safe dish (an 8x8 inch glass or ceramic baking dish is ideal). The cream layer should be between 1 and 3 inches deep. Do not cover the dish.
Carefully place the dish in the preheated oven and bake for 12 hours. Do not stir or disturb the cream. During this time, a thick, golden-yellow crust will form on the surface.
After 12 hours, turn off the oven. Leave the dish inside with the door closed to cool down completely to room temperature. This will take about 2-3 hours.
Once the dish is at room temperature, cover it tightly with plastic wrap and transfer it to the refrigerator. Chill for at least 8 hours, or preferably overnight, to allow the cream to set and firm up completely.
Using a large spoon or spatula, gently skim the thick, solidified layer of clotted cream from the surface. Transfer it to a clean, airtight jar. The thin, milky liquid left behind is whey.
Store the clotted cream in the refrigerator for up to 5 days. For the best flavor and texture, serve it chilled. It's traditionally served on scones with jam.
Prepare the Coffee Filter
Brew the Decoction
Heat and Prepare the Milk
Combine, Froth, and Serve