Ingredients
For the Scones
- 2 ¾ cups (357 g) all-purpose flour
- ⅓ cup (66 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 medium pear, peeled, cored, and diced small
- ½ cup (113 g) unsalted butter, cold and cut into pieces
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk, cold
- 1 tablespoon heavy cream, for brushing
For the Glaze
- 1 cup (120 g) confectioners’ sugar
- 1 tablespoon ground cinnamon
- 3-4 tablespoons heavy cream
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom until well combined.
- Cut in butter and add pears: Use a pastry blender, two knives, or fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs. Gently fold in the diced pear pieces to distribute them evenly.
- Combine wet ingredients and form dough: In a separate bowl, whisk the vanilla extract and cold buttermilk together. Gradually add this mixture to the flour-butter mixture, stirring gently just until the dough holds together and is moist but not wet. Be careful not to overmix to avoid tough scones.
- Knead and shape dough: Turn the dough onto a lightly floured surface and gently knead it four to five times. Pat the dough into a 7-inch round circle.
- Cut and freeze dough: Cut the circle in half, then cut each half into four triangular wedges, making eight scones. Place them about 2 inches apart on a baking sheet lined with parchment paper. Freeze the shaped scones for 30 minutes to help maintain shape and keep the butter cold.
- Preheat oven and brush scones: Position the oven rack in the center and preheat to 400°F (204°C). Remove scones from freezer and brush the tops lightly with heavy cream.
- Bake scones: Bake for 15 to 20 minutes or until golden brown on top. Remove from oven and transfer to a wire rack to cool slightly.
- Make glaze: While scones bake, whisk together confectioners’ sugar, ground cinnamon, and 3 to 4 tablespoons of heavy cream in a small bowl until smooth.
- Glaze and serve: Drizzle the cooled scones with the cinnamon glaze. Serve warm for the best flavor and texture.
Notes
- Do not add all the liquid at once; add just enough buttermilk to moisten until the dough holds together but isn’t sticky.
- Dice the pear into small pieces for easier cutting and even distribution throughout the dough.
- Keep butter and buttermilk cold to create tender, flaky scones.
- Freezing shaped scones before baking helps them hold their shape and ensures the butter remains cold for optimal texture.
- This recipe yields 8 large scones. For smaller scones, cut dough into 16 pieces and reduce baking time accordingly.
- You can refrigerate the dough overnight or freeze it for up to 2 months; bake directly from frozen without thawing.
- Store leftover scones in the refrigerator for up to 2 days or freeze unglazed scones for up to 3 months; thaw overnight in the fridge before reheating and glazing.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
