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.
½cup(113g)unsalted butter, cold and cut into pieces
1tablespoonvanilla extract
1cup(240ml)buttermilk, cold
1tablespoonheavy cream
For the glaze
1cup(120g)confectioners' sugar
1tablespoonground cinnamon
3-4tablespoonsheavy cream
Instructions
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.
Notes
Don't add all the liquid at once. Depending on the humidity and the brand of flour you are using, you may need less liquid than what is called for. Add just enough to moisten the dry ingredients until they hold together when squeezed.
Dice the pear into small pieces. Smaller pieces will make it easier to cut the dough into triangles.
Make sure butter and milk are cold when adding it to the recipe.
Freeze the shaped scones for 30 minutes before baking. This helps the scones keep their shape and ensures the butter isn't too warm before going into the oven.
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 shorter baking time.
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.
Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.