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Chai Pear Scones Recipe

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4.3 from 15 reviews

These Chai Pear Scones are a delightful twist on a classic scone recipe, infused with warm chai spices like cinnamon, ginger, and cardamom, and studded with juicy diced pears. Perfect for a cozy breakfast or afternoon tea, they are tender, flaky, and finished with a creamy cinnamon glaze that adds a touch of sweetness and spice.

Ingredients

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 cardamom
  • 1 medium pear, peeled, cored, and diced
  • ½ cup unsalted butter, cold and cut into pieces
  • 1 tablespoon vanilla flavoring
  • 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. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cardamom to evenly distribute the spices and leavening agents.
  2. Cut in butter and add pears: Using a pastry blender, two knives, or your fingertips, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs. Gently fold in the diced pears to incorporate them without breaking them down.
  3. Add wet ingredients: In a separate bowl, whisk the vanilla flavoring with cold buttermilk. Gradually pour this mixture into the dry ingredients, stirring just until the dough comes together. Ensure the mixture is moist but not wet, adding buttermilk little by little. Avoid over-mixing to keep the scones tender.
  4. Shape the dough: Transfer the dough onto a lightly floured surface. Gently knead it four to five times to bring it together. Pat the dough into a 7-inch round circle.
  5. Cut and chill: Cut the dough circle in half, then cut each half into four triangular wedges, making eight scones in total. Arrange them on a parchment-lined baking sheet spaced about 2 inches apart. Place the baking sheet in the freezer for 30 minutes to firm up the dough for better rise.
  6. Prepare oven and brush: 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 with 1 tablespoon of heavy cream to promote browning.
  7. Bake scones: Bake the scones for 15 to 20 minutes, or until they turn golden brown. Once baked, transfer them to a wire rack to cool slightly.
  8. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, ground cinnamon, and 3 to 4 tablespoons of heavy cream until smooth and pourable.
  9. Glaze and serve: Drizzle the glaze over the warm scones. These scones are best enjoyed fresh to appreciate their tender, flaky texture and warm chai flavors.

Notes

  • Use cold butter and cold buttermilk to keep the dough flaky.
  • Do not overmix the dough to avoid tough scones.
  • The freezer step helps scones maintain their shape and achieve better rise during baking.
  • Adjust the glaze consistency with more or less cream depending on preference.
  • For extra crunch, add chopped nuts or substitute pears with apples.
  • Scones are best consumed the same day but can be stored in an airtight container for up to 2 days.

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