This Ginger Pear Scones recipe includes fresh pear and a sweet vanilla ginger glaze. If you’re looking for an easy breakfast or afternoon treat, look no further.
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When I am in the mood for an easy bake, scones are the way to go. They are endlessly customizable and only use one bowl! Although I am not the biggest ginger fan, my husband is. So he requested this flavor combo. And I am glad he did, because they are delicious!
The first scones I ever made were my Mango Cardamom Scones. Then I adapted that recipe into my Raspberry Cream Scones, and finally I adapted those into these! I love how easy it is to adapt this recipe. If you come up with new variations, be sure to leave me a comment!
Ingredients
I used two types of ginger in these scones, fresh and pre-ground, to ensure the ginger flavor shines through.
- granulated sugar
- baking soda
- baking powder
- salt
- pre-ground ginger
- all-purpose flour
- unsalted butter
- pear
- egg
- vanilla
- heavy cream
- raw sugar
- powdered sugar
- fresh ginger
See recipe card for quantities.
Instructions
Here’s how to prep and cut scones:
Use a pastry blender or two knives to cut the butter into the flour, baking powder, baking soda, ground ginger and salt.
Add pear, heavy cream, vanilla and eggs.
Form into a 1-inch thick disc on a floured surface. Slice into 8 triangles.
Move to a lined baking tray. Brush on heavy cream and sprinkle with raw sugar, if desired.
Good to know: I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
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Substitutions
Here are some easy ingredient swaps if you want to make these scones a bit healthier:
- Glaze — leave off the glaze
- Half and half — use half and half instead of full fat heavy cream
Variations
Here’s how to customize these scones to your liking:
- Pear glaze — Replace the ginger in the glaze with freeze-dried pear powder.
- No fresh pear? — You can also use frozen pear chunks or canned pear slices (just dice them a bit smaller)
- Spices — If you do not have pre-ground ginger, just use fresh ginger in the dough.
Do you have any other variation suggestions? Let me know in the comments!
Equipment
Do yourself a favor and get a pastry blender, so much faster and easier than cutting butter in with two knives. You’ll use it for more than scones, I use my pastry blender for making streusel topping too.
I use a bench scraper to cut the scones, but you can also just use a sharp knife.
Storage
Store baked scones at room temperature in an airtight container for 3-4 days.
Top tip
These are best served fresh. If you serve them past fresh, I recommend reheating them in a toaster oven for 5-7 minutes at 350ºF.
Lastly, if you make these Ginger Pear Scones be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Ginger Pear Scones
Ingredients
Ginger pear scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup chilled unsalted butter (113g, 1 stick) cut into pieces
- 200 g pear diced
- 1 large egg
- 1¼ cups heavy cream plus more for brushing
- raw sugar for sprinkling
Ginger vanilla bean glaze
- 2 tablespoon heavy cream warmed
- ⅔ cup powdered sugar (70g)
- 1 tablespoon butter melted
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ teaspoon fresh ginger grated finely
- 2 tablespoon Freeze dried pear for garnish optional
Instructions
Make the scones
- Preheat the oven to 375°F.
- Combine granulated sugar, baking soda, baking powder, salt, ground ginger and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add pear chunks and toss to coat.
- Make a well in the center and add the egg, vanilla and the heavy cream. Mix just until combined.
- Dump dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 segments.
- Place on parchment lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired.
- Bake for 25-30 minutes. Transfer to a cooling rack.
Make the glaze
- Combine powdered sugar, the warmed cream, melted butter, vanilla bean paste and grated ginger. Whisk until combined.
- Spoon glaze over cooled scones and top with freeze-dried pear bits, if desired.
Notes
- These are best served fresh. If you serve them past fresh, I recommend reheating them in a toaster oven.
- Thoroughly coat the pear chunks in the flour mixture so they evenly distribute throughout the scones.
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
