Print

Chai Pear Scones Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 147 reviews

These Chai Pear Scones combine warm chai spices with tender, juicy pear pieces for a delightful breakfast or snack. The scones are lightly sweetened and feature a cinnamon glaze that adds a perfect finishing touch. With a tender crumb and aromatic spices, these scones are perfect paired with tea or coffee.

Ingredients

Units Scale

For the scones

  • 2 3/4 cups (357 g) all-purpose flour
  • 1/3 cup (66 g) 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, peeled, cored, and diced
  • 1/2 cup (113 g) unsalted butter, cold and cut into pieces
  • 1 tablespoon vanilla extract
  • 1 cup (240 ml) buttermilk, cold
  • 1 tablespoon heavy cream

For the glaze

  • 1 cup (120 g) confectioners' sugar
  • 1 tablespoon ground cinnamon
  • 3-4 tablespoons heavy cream

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cardamom until well combined.
  2. Cut in the butter: Using a pastry blender, two knives, or your fingertips, cut the cold unsalted butter into the flour mixture until the mixture resembles coarse crumbs. Gently fold in the diced pear pieces, ensuring they are evenly distributed.
  3. Add wet ingredients: In a separate bowl, whisk the vanilla extract and cold buttermilk together. Gradually add this mixture to the dry ingredients, stirring just until the dough starts to come together. Be careful not to overmix; stop when the dough is moist but not wet.
  4. Form the dough: Transfer the dough onto a lightly floured surface and gently knead it four to five times to bring it together. Pat the dough into a 7-inch round circle.
  5. Cut and chill: Cut the dough circle in half, then cut each half into four triangular wedges. Arrange the scones about 2 inches apart on a parchment-lined baking sheet. Freeze the scones for 30 minutes to help them firm up before baking.
  6. Preheat the oven: Position the oven rack in the center and preheat the oven to 400°F (200°C).
  7. Prepare for baking: Brush the tops of the chilled scones with heavy cream to encourage browning and a rich finish.
  8. Bake the scones: Bake the scones in the preheated oven for 15 to 20 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool slightly.
  9. Make and drizzle glaze: In a small bowl, whisk the confectioners’ sugar, ground cinnamon, and 3-4 tablespoons of heavy cream until smooth and pourable. Drizzle the glaze over the warm scones and serve best when fresh.

Notes

  • For best texture, keep the butter cold until just before cutting it into the dry ingredients.
  • Do not overmix the dough to avoid tough scones.
  • Freezing the scones before baking helps them retain their shape and promotes a crisp exterior.
  • Adjust the amount of buttermilk as needed to achieve the correct dough consistency.
  • Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Reheat gently before serving for best flavor and warmth.

Find it online: https://queenrecipe.com/chai-pear-scones-recipe/