Fresh Pear Spice Scones
I’ve been spending a lot of time in the kitchen baking and testing different recipes- with some successes and unfortunately many fails! I don’t know if it’s the transition into fall or the heat wave that hit San Diego a couple of weeks ago but I just wasn’t feeling inspired. Accepting the end of summer and embracing fall has helped inspire my baking game. 
If fall had a flavor, it would taste a lot like these Fresh Pear Spice Scones. Scones are one of my favorite things to bake because they are a blank canvas for any flavor combination you like. Generally, scones are served with butter and jam hence why there is very little sugar in this recipe. I added cinnamon, ginger, fresh nutmeg and a pinch of ground clove- all these wonderful spices got me excited for fall.
Simple baked goods like scones are often the most difficult to make for many people but it’s all about knowing a few techniques. Once you have these techniques down you won’t need to buy another overly sweet scone from Starbucks anymore. Yes, I’m throwing shade.
Things You Should Know:
- Butter MUST be very cold. Cut the butter in cubes first and then place back in the fridge until ready to use.
- Heavy cream must be very cold as well. Keep in fridge until it’s needed.
- When cutting (mixing) butter into the flour, it’s ok to see residual pieces of butter. This is what gives the scones a tender texture.
- When adding cream, gently mix everything together. The dough will be sticky and shaggy looking. Do not over mix.
- Patting and shaping the dough together with your hands is the best way to go rather than using a rolling pin.
- Using fresh fruit can be tricky, it can make the dough too wet. Don’t use too much and chop into smaller pieces.
- Not many people do this but after shaping and cutting the dough, it’s important to chill the scones in the fridge for about 30 minutes before baking. It allows the dough to rest and gets the butter cold again.
- Scones freeze REALLY well, so they are perfect for making ahead. To bake, allow the frozen scones to sit at room temperature for 15-20 minutes and then bake!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fresh nutmeg
- 1/4 tsp ground clove
- 1 stick cold unsalted butter cut into 1/2 inch cubes
- 1 cup heavy cream
- 1 large ripe pear, peeled chopped into small cubes
- 1/2 tsp vanilla extract
- 2 TB sugar. for sprinkling
- Preheat oven to 425 degrees F. Place parchment on sheet pan and set aside. Cut butter into 1/2 inch cubes and place back in the fridge.
- In a large bowl, combine all dry ingredients and whisk until ingredients are incorporated. Add the cold butter to dry ingredients and using a pastry cutter, cut (mix) the cold butter into the flour. Stop mixing when the butter resembles the size of large peas. *** If you don't have a pastry cutter, you can simply use a food processor and pulse about five times to cut the butter into the dough.
- Next, add the vanilla and heavy cream to butter/flour mixture and with a wooden spoon mix gently. The dough will be sticky and shaggy looking. *** Again for food processor, add heavy cream and pulse a few times until dough holds together in a small thick clump.
- Add the chopped pear and gently mix. Turn dough and a lightly floured surface, with your hands bring it together and pat into a 7 inch circle. With a sharp knife cut the dough into 8 equal wedges and transfer onto baking sheet. **important, place scones in the fridge for about 20-30 minutes before baking.
- When scones are ready to bake, brush the tops of the scones with heavy cream- a tablespoon or so should be enough. Sprinkle some sugar and into the oven they go. Bake for about 18-20 minutes until firm to the touch and golden brown.
