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Chai Pear Scones Recipe

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4.1 from 7 reviews

These Chai Pear Scones combine the warm, spicy flavors of chai spices with juicy diced pear for a delightful breakfast or afternoon treat. Tender and flaky, these scones are perfectly golden with a cinnamon-vanilla glaze drizzled on top, making them a cozy and flavorful baked good ideal for fall and winter mornings.

Ingredients

Dry Ingredients

  • 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 cardamom

Wet Ingredients & Add-ins

  • 1 medium pear (peeled, cored, and diced)
  • ½ cup unsalted butter (cold and cut into pieces)
  • 1 tablespoon vanilla bean paste
  • 1 cup buttermilk (cold)
  • 1 tablespoon heavy cream (for brushing)

Glaze

  • 1 cup confectioners' sugar
  • 1 tablespoon ground cinnamon
  • 3-4 tablespoons heavy cream

Instructions

  1. Prepare dry mixture: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cardamom until evenly combined.
  2. Cut in butter and add pear: 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, ensuring they are evenly distributed.
  3. Add wet ingredients: In a separate bowl, whisk together the vanilla bean paste and cold buttermilk. Gradually pour this mixture into the flour and butter mixture, stirring just until the dough comes together. Be careful not to over-mix. You may not need all the buttermilk. Add gradually until the dough is moist but not wet.
  4. Knead and shape dough: Transfer the dough onto a lightly floured work surface. Gently knead it four to five times to bring it together, then shape it into a 7-inch round circle.
  5. Cut and chill dough: Cut the circle in half, then cut each half into four triangle-shaped wedges, making eight scones total. Arrange the scones about 2 inches apart on a parchment-lined baking sheet. Place the baking sheet in the freezer for 30 minutes to chill the dough thoroughly.
  6. Preheat oven and brush scones: Position the oven rack in the center and preheat the oven to 400°F (200°C). Remove the scones from the freezer and brush the tops lightly with heavy cream to promote browning.
  7. Bake scones: Bake the scones in the preheated oven for 15 to 20 minutes or until they turn golden brown and are cooked through. Remove from oven and transfer scones to a wire rack to cool slightly.
  8. Make glaze: While the scones bake, combine confectioners' sugar, ground cinnamon, and 3 tablespoons of heavy cream in a small bowl. Whisk until smooth, adding more cream if needed to reach drizzle consistency.
  9. Glaze scones: Drizzle the prepared cinnamon glaze over the warm scones. Serve immediately for the best texture and flavor.

Notes

  • Ensure the butter and buttermilk are cold to achieve light, flaky scones.
  • Do not overwork the dough to keep the scones tender and prevent toughness.
  • Freezing the dough before baking helps the scones hold their shape and improves texture.
  • Pears can be swapped for other firm fruits like apples if desired.
  • For a dairy-free version, substitute butter with coconut oil and use a dairy-free milk in place of buttermilk and heavy cream.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen before glazing for longer storage.

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