Hello 2017! Nothing like kicking off the new year with a delicious scone recipe. I find these scones a very good reason to drag myself out of bed in the morning when it is dark and cold. And it’s a motivator for the kids who hate being woken up to get ready for school. So, it’s a win-win all around!
I am big pear fan, but I am particularly picky about their ripeness. In order for me to eat a pear like an apple, it has to be perfectly ripe. I have found, achieving that perfect ripeness, is nearly impossible. So, I tend to cook with them more often. Or add them to smoothies. Since I have this new love for chai spiced baked goods, and I love baking with pears, putting them together just made sense! Especially for a morning treat.
These scones are tender, have the lovely aroma and taste of the perfect blend of spices. And to bring them over the top, they are drizzled with a glaze that is made with a spiced pear syrup. It may seem like these scones are a little more involved than usual, but they are so worth it. You will be rushing into the kitchen in the morning to heat up one of these babies with your morning cuppa.
Recipe adapted from Bake From Scratch magazine
For the scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 5 Tablespoons unsalted butter, cold and cut into small pieces
- 2 pears, cored and chopped
- 1 cup plus 1 teaspoon heavy cream
- 1 large egg
For the spiced pear syrup
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 pear, cored and sliced
- 1 cinnamon stick
- 1 star anise
For the glaze
- 1/2 cup confectioners' sugar
- spiced pear syrup
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a food processor, combine the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cardamom and cloves. Pulse a couple of times to combine. Scatter the butter pieces over the top. Pulse mixture until crumbly and there are no large pieces of butter left.
- Transfer the dough to a large bowl. Fold in the pears and 1 cup heavy cream, mixing until combined. Turn dough out on a lightly floured surface. Gently knead until the dough comes together. Press into an 8-inch round. Cut into 8 equal triangles. Place on prepared baking sheet. Whisk together egg and remaining 1 teaspoon heavy cream. Brush tops of scones with egg wash. Place in the oven and bake until golden brown, 12-15 minutes. Remove from oven.
- While the scones are baking, make the syrup. Place the sugar, water, pear, cinnamon and star anise in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat and let cool. When cool to the touch, strain out the cinnamon stick, pear, and star anise.
- To make the glaze, whisk together the confectioners' sugar and spiced pear syrup. If the glaze is too runny, whisk in 1 tablespoon of confectioners' sugar at a time. The glaze should be thick, but still liquid enough that you can drizzle. When the desired consistency is reached, drizzle the glaze over the scones, or smear on with the back of a spoon. Serve, or keep covered in the refrigerator for several days, rewarming before serving.