Broma Bakery · by Sarah Fennel★ 5.0
Bourbon Spiked Pear Pull Apart Scone Bread
NUTRITION · PER SERVING—
CAL 27%·PRO 15%
CARBS 76G57% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER39G TOTAL SUGAR
FAT 20G34% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bourbon-spiked pull-apart scone bread studded with cinnamon-spiced pears and brown sugar. Served with a cream glaze and maple syrup.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 bartlett pears, cut into 1/2 inch cubes
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons bourbon
- 1 tablespoon light brown sugar
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6 tablespoons salted butter, cold
- ½ cup buttermilk
- 2 tablespoons butter, melted
- ½ cup brown sugar
- ⅓ cup powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons maple syrup
At a glance
PER SERVING
CAL 27%·PRO 15%
CARBS 76G57% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER39G TOTAL SUGAR
FAT 20G34% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 409mg
- Total sugar
- 39g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.