Ginger Pear Scones

These Ginger Pear Scones are filled with fresh pear, crystallized ginger, and a hint of cinnamon for a warm autumn twist on a favorite teatime treat. Tender, buttery, and beautifully flaky, they're especially delicious served with clotted cream and pear or ginger preserves.

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Scone Size and Shape

I especially love these as petite teatime scones. The recipe makes 16 small triangular scones when the dough is divided into two rounds, and each is cut into 8 wedges.

For larger scones, shape the dough into one round and cut it into 8 wedges. You can also use a floured round biscuit cutter for traditionally shaped scones; the exact yield will vary depending on the thickness of the dough and how many scraps are rerolled.

Ingredients

A few simple ingredients give these pear scones their tender texture and warm seasonal flavor:

• All-purpose flour: The base of the scone dough.
• Granulated sugar: Adds just enough sweetness while allowing the pear and ginger to shine.
• Baking powder and salt: Provide lift and balance the flavors.
• Ground cinnamon: Adds a subtle warmth that complements both the pear and ginger.
• Unsalted butter: Keep it cold for the flakiest scones.
• Fresh or dried pear: I use fresh pear in these scones because I love its delicate flavor and soft texture, and it's easy to find when pears are in season. Dried pears can also be used in an equal amount if preferred.
• Crystallized ginger: Adds sweet, warmly spiced bites throughout the scones.
• Heavy whipping cream and milk: Give the scones a rich, tender crumb.
• Egg: Adds structure and richness.
• Vanilla extract: Softens and rounds out the flavors.
• Turbinado sugar: Optional, but lovely sprinkled over the tops before baking for a lightly crisp finish.

How to Make Ginger Pear Scones

Prep: Peel and core the pear, then cut it into small ¼- to ½-inch dice. Preheat the oven to 400°F and line two baking sheets with parchment paper.

1. Step 1: Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl. Cut in the cold cubed butter until the mixture is crumbly with some visible pieces of butter remaining. Gently stir in the pear and crystallized ginger. In a separate bowl, whisk together the heavy cream, milk, egg, and vanilla. Add the wet ingredients to the flour mixture and stir just until the dough begins to come together.

2. Step 2: Transfer the dough to a lightly floured surface. Gently fold it in half, press it down, and fold again until the dough is cohesive. I like to use a bench scraper to make this easy. Work the dough as little as possible; these gentle folds help create delicious flaky layers in the baked scones.

3. Step 3: Divide the dough in half and shape each portion into a disc about 1 to 1½ inches thick. Cut each disc into 8 wedges and arrange them on the prepared baking sheets. Alternatively, use a floured round biscuit cutter to cut the dough into scones; the final number will vary depending on the thickness of the dough and how often the scraps are rerolled.

4. Step 4: Chill or freeze the shaped scones for 15 minutes. Brush the tops lightly with milk and, if desired, sprinkle with turbinado sugar. Bake for 14 to 18 minutes, or until risen and lightly golden.

Recommended Serving

Serve these Ginger Pear Scones slightly warm or at room temperature with clotted cream, or my easy 5-minute Mock Clotted Cream, and pear or ginger preserves.

They're especially lovely for an autumn afternoon tea, a weekend brunch, or simply alongside a favorite pot of tea.

Tea Pairings

• Earl Grey: The citrusy bergamot notes are especially lovely with the delicate sweetness of fresh pear.
• Chai Tea: Cinnamon, cardamom, ginger, and other warming spices naturally complement the crystallized ginger and cinnamon in the scones.
• Green Tea: A lighter green tea provides a fresh contrast to the buttery, gently sweet scones.

More Autumnal Scones

• Apple Cinnamon Scones
• Royal Currant Scones
• Cream Scones
• Ginger Pecan Cranberry Scones
• Gingerbread Scones
• Sweet Potato Scones
• Pumpkin Scones with Cinnamon Icing