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Ginger pear scones on a white pedestal stand with an autumn flower arrangement and teapot in the background.
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Ginger Pear Scones

These tender Ginger Pear Scones are filled with fresh pear, crystallized ginger, and a hint of cinnamon for a warm autumn flavor. Buttery, flaky, and lightly sweet, they’re perfect for afternoon tea, brunch, or serving with clotted cream and pear or ginger preserves.
Prep Time10 minutes
Cook Time15 minutes
Chilling Time15 minutes
Total Time40 minutes
Servings: 16 servings
Calories: 209kcal
Author: Stephanie Wilson

Ingredients

  • 3 cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter cubed (8 tablespoons)
  • 1 cup finely chopped pear
  • ¼ cup crystallized ginger minced
  • ¾ cup heavy whipping cream
  • ¼ cup milk plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • turbinado sugar optional for topping
US Customary - Metric

Instructions

  • Preheat the oven to 400°F and line two baking sheets with parchment paper.
  • 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 whipping cream, milk, egg, and vanilla. Pour into the dry ingredients and stir just until the dough begins to come together.
  • Transfer the dough to a lightly floured surface. Gently fold it in half, press down, and fold again until the dough is cohesive. I like to use a bench scraper to make this process easy. Work the dough as little as possible; these gentle folds help create delicious flaky layers in the baked scones.
  • 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 place on the prepared baking sheets. Alternatively, use a 2¼-inch round cutter dipped in flour to cut traditionally shaped scones; the final yield will vary depending on the thickness of the dough and how often the scraps are rerolled.
  • 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.

Notes

  1. Pear: Peel, core, and finely dice the fresh pear into roughly ¼- to ½-inch pieces so it distributes evenly throughout the dough. I love the delicate flavor and tender texture fresh pear brings to these scones, but an equal amount of dried pear can be substituted if desired.
  2. Shape and yield: For 16 petite scones, divide the dough into two discs and cut each into 8 wedges. For larger scones, shape the dough into one disc and cut into 8 wedges. You can also use a 2¼-inch round cutter; the final yield will vary depending on the thickness of the dough and how often the scraps are rerolled.
  3. Keep the dough cold: Cold butter helps create flaky layers. If the dough becomes warm while shaping, chill it before baking.
  4. Do not overwork the dough: Fold only until the dough is cohesive. A light hand helps keep the scones tender.
  5. Make ahead: The shaped scones can be chilled or frozen before baking. Bake from chilled as directed; frozen scones may need a few additional minutes.
  6. Serving: These are especially delicious with clotted cream or Mock Clotted Cream and pear or ginger preserves.

Nutrition

Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 199mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg