Instructions: I. Drain pears, reserving 1/4 cup juice and cut each half into four slices.

2. Whisk milk and pear juice together and stir into scone mix to make a soft but manageable dough. Knead on a lightly floured board and cut in half.

3. Grease a 20 cm square tin. Press half the dough over the base, spread with jam and arrange slices of pear on top.

4. Roll out remaining scone dough, place on top of pears, pressing down lightly.

5. Brush with milk, sprinkle with almonds and sugar and bake in a very hot oven (230C) for 20 to 25 minutes, or until cooked. Cut into squares.

Serve topped with ice cream or whipped cream.

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