Simply delicious Chai Pear Scones that are thick, tender, and buttery with crisp exteriors and soft, flaky centers. You will love this easy recipe!
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5 from 1 vote

Chai Pear Scones

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.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Yields: 8 large scones
Calories: 413
Author: Jen Sobjack


For the scones

For the glaze


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.


This recipe yields 8 large scones. For smaller scones, cut the dough into  16 pieces instead of 8.
Watch the scones closely as they bake because smaller scones may require a shorting baking time.