Simply delicious Chai Pear Scones that are tender and perfect with a cup of coffee or tea. Each scone is thick and buttery with a crisp exterior while the centers remain soft and flaky. Loads of fresh pear is speckled throughout to ensure you get some in each bite. Chai spices make these scones great for breakfast on a cold day.
I love pears and don’t feel like I use them enough in my baking. I adore fruit-filled scones and figured this would be a good opportunity to include pear.
I used my favorite soft scone base. It’s also the base for my blueberry buttermilk scones and my lemon cream cheese scones with strawberries. I incorporated loads of chai spices – cinnamon, ginger, nutmeg, cardamom.
Chai is one of my absolute favorite winter spices. I’ve used it in a variety of recipes like these chai cookies. But, it’s exceptional in today’s scones.
Pear and chai truly are an incredible combo. I love the warm comforting aroma of chai. It fills the air as the scones bake and is just pure heaven.
These chai pear scones came out so tender and buttery. It’s impossible to eat just one. Especially when they are smothered with sweet cinnamon glaze!
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Tips for light & flaky scones
- Keep the dough cold by using cold ingredients
- Handle the dough a little as possible
- Shape and freeze the scones for 30 minutes before baking
My favorite tools for making scones
Chai Pear Scones
For the scones
- 2 and 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 medium pear, chopped
- 1/2 cup cold unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
- 1 cup cold buttermilk
- 1 tablespoon heavy cream
Make the scones
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom together.
- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
- Gently fold in the pears. Whisk the vanilla and buttermilk together and gradually add it to the flour mixture.
- Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7-inch round circle.
- Cut the circle in half, then cut each half into four triangle shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
- Position the oven rack in the center of the oven and heat to 400°F. Brush the tops of the scones with cream.
- Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze. Scones are best enjoyed right away.
Make the glaze
- Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Make ahead tip
- You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
- The dough can also be frozen for up to 2 months. Freeze the dough on a baking sheet as directed in step 5 then wrap in plastic wrap and store in a freezer bag. When ready to make the scones, preheat the oven and baked as directed. There’s no need to thaw the dough.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.