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Tender and flaky spiced pear scones topped with a smooth vanilla glaze, perfect for breakfast or afternoon treats.

Ingredients

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  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup diced ripe pear (about 1 medium pear)
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. Work cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the diced pears, being careful not to mash them.
  5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the flour mixture and stir just until combined. Avoid overmixing.
  7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
  8. Cut the dough into 8 wedges or use a cookie cutter for rounds.
  9. Place the scones on the prepared baking sheet and brush the tops lightly with cream.
  10. Bake for 18 to 22 minutes until golden and fragrant.
  11. While baking, prepare the vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding milk or powdered sugar as needed.
  12. Let the baked scones cool on a wire rack for about 10 minutes.
  13. Drizzle the vanilla glaze over the warm scones and serve warm or at room temperature.

Notes

Use ripe but firm pears to prevent sogginess., Avoid overmixing dough to keep scones tender and flaky., Chill dough for 15 minutes before baking to enhance flakiness., Brush tops with cream before baking for a golden crust., Can substitute pears with apples, peaches, or add dried fruits and nuts as variations., Scones can be frozen either baked or unbaked for up to one month., Store baked scones airtight at room temperature for 2 days or refrigerate up to one week., Use gluten-free flour blend for a gluten-free version, adjusting liquids as necessary., Dice pears into small 1/4 inch pieces for even distribution and moisture control.

Nutrition

Find it online: https://cozyovenkitchen.com/spiced-pear-scones-with-a-vanilla-glaze/