Chai Pear Scones Recipe
These Chai Pear Scones are a delightful blend of warm chai spices and juicy pear pieces, baked to golden perfection and topped with a cinnamon glaze. Perfect for breakfast or afternoon tea, they offer a tender crumb with a hint of spice and sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Scones
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 medium pear, peeled, cored, and diced
- ½ cup unsalted butter, cold and cut into pieces
- 1 tablespoon vanilla extract
- 1 cup buttermilk, cold
Topping
- 1 tablespoon heavy cream (for brushing)
Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon ground cinnamon
- 3–4 tablespoons heavy cream
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom until well combined.
- Cut in butter and add pears. Using a pastry blender, two knives, or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Gently fold in the diced pear pieces.
- Add wet ingredients. Whisk vanilla extract and cold buttermilk together, then gradually add to the flour mixture, stirring just until the dough comes together. Add buttermilk slowly to avoid making the dough too wet. Do not over-mix to keep scones tender.
- Shape the dough. Turn the dough onto a lightly floured surface and gently knead it 4-5 times. Pat into a 7-inch round circle.
- Cut and chill. Cut the circle in half, then cut each half into four triangular wedges. Arrange the wedges on a parchment-lined baking sheet, spacing them about 2 inches apart. Freeze the scones for 30 minutes to firm up.
- Prepare to bake. Preheat the oven to 400°F and position the rack in the center. Brush the tops of the chilled scones with heavy cream to promote browning.
- Bake the scones. Bake for 15 to 20 minutes until the scones turn golden brown. Remove from oven and transfer to a wire rack to cool slightly.
- Make the glaze. In a small bowl, whisk together confectioners’ sugar, ground cinnamon, and 3-4 tablespoons of heavy cream until smooth and pourable.
- Finish with glaze. Drizzle the cooled scones with the cinnamon glaze just before serving for a sweet, spicy finish.
Notes
- Use cold butter and buttermilk to ensure tender, flaky scones.
- Don’t over-mix the dough to avoid tough scones.
- Freezing the scones before baking helps maintain their shape and results in a flakier texture.
- Consume scones fresh for the best texture and flavor.
- If pears are very juicy, gently pat them dry to prevent soggy dough.
Keywords: chai scones, pear scones, spiced scones, breakfast scones, brunch recipe, cinnamon scones, quick baked goods
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