Chai Pear Scones
Picture with me, fall leaves, hot coffee, and a scone with just the right amount of fall spices. My husband begs for these Chai Pear Scones every year, multiple times. The pear and buttermilk in them, makes for a nice moist scone and the cinnamon glaze just tops it off.
Scones are relatively quick to make. They are best eaten fresh, but you can freeze and reheat later as well. You also can freeze the scone formed and unbaked so that all you need to do is bake them right before you are serving them. This is a nice tip for the next time you are serving brunch.
You can use any kind of pear for this scone but I recommend a firm flesh pear so it keeps it shape. A Bosc or Flemish Beauty works great!
Check out the recipe below and try out these delicious scones!
Here are a few products I recommend for making scones or other pastries if you don’t already have them: (As an Amazon Associate I earn from qualifying purchases at no extra cost to you.)
Chai Pear Scones
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes413
kcalThe perfect pairing for your coffee on a chilly Autumn morning.
Ingredients
- Scones
2 3/4 cups flour
1/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1 medium pear
1/2 cup cold butter
1 Tbsp vanilla extract
1 cup buttermilk
1 Tbsp heavy cream
- Glaze
1 cup icing sugar
1 Tbsp cinnamon
3-4 Tbsp heavy cream
Directions
- Preheat oven to 400℉ degrees.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.
- Cut the butter into the flour using a pastry blender. Fold in the pears gently.
- Whisk the vanilla and buttermilk together and gradually add to the mixture.
- Stir everything just until the dough sticks together. You may not need all the buttermilk or you may need some more. Add a little bit at a time just until the mixture is moist.
- Put the dough on a lightly floured surface and knead the dough four or five times. Form the dough into about a 7 inch circle.
- Use your pastry cutter or a knife and cut the dough in half and then each half into four triangles.
- Arrange the scones onto a baking sheet lined with parchment paper.
- Brush tops of scones with cream and bake for 15 to 20 minutes. Transfer to rack and cool. Drizzle with glaze once cooled.
- Glaze
- Combine all ingredients of glaze and whisk together.
Notes
- If preparing ahead of time, freeze the unbaked scones and bake from frozen using the same instructions as above.