Pears were on sale at the supermarket the other day so I bought a few knowing exactly what I was going to make – Scones! Cardamom, to me, is a favorite Fall Spice and when combined with Pears in these Scones, you’re surely in for a treat!
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Many back away from making scones, viewing it as too difficult and challenging. Some don’t like scones because they are too dry and/or lack flavor. I am hoping to dispell those ideas and show you the simple steps to a flavorful, moist scone with a golden crust that is tender and flaky.
Before beginning, place stick of butter in the freezer for a minimum of 30-45 minutes. While the butter is freezing, measure out the rest of the ingredients and prepare your baking sheets. I got these for a really great price and it’s a great time to stock up for Fall Baking!
When time’s up, unwrap butter and run it against a cheese grater – the smaller side of it. Because it’s frozen, the butter will be easier to handle as you do this. It should look like picture A below. In step #4 of the recipe, you’ll add the grated butter to the dry ingredients and it should look like picture B. Picture C below is what the mixture should resemble in step #5, which is perfect. Step #6 is what the final dough will look like when rolled up, picture D.
At this point, preheat your oven. Picture A below is step #7. You’ll need to gently pat the dough with your hands/fingers until you have a circle about 8″ diameter. Step #8 is shown in picture B. Transfer four slices to each baking sheet (picture C). Picture D shows the scone with the egg wash and sugar on top.
That’s basically it, the hardest part. Now you let them bake, cool then you drizzle the glaze and devour. They taste the best when freshly baked but they can be stored in an airtight container for up to two days. Frankly, these are pretty perfect when fresh out of the oven without the glaze and are an option for those looking to cut down on sugar.
But why? Seriously! You want to make these. Soon. With or without the glaze, they’re just that good! All that’s missing is a cup of tea or coffee. And great company because as the saying goes, Sharing is Caring!
Pear & Cardamom Scones
These homemade Pear and Cardamom Scones are perfect little slices of heaven! An outer crunch gives way to a soft, tender bite every time! So much better than store bought, too!
- 1 stick Unsalted Butter, frozen
- 2 cups Flour, all purpose
- 1 tsp Cardamom, ground
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Sugar, granulated
- 1 zest Lemon *
- 1/2 cup Heavy Whipping Cream plus
- 2 tbsp Heavy Whipping Cream
- 1 Egg
- 1 tsp Vanilla
- 1 small Pear, peeled & diced
- 1 Egg
- 1 tbsp Heavy Whipping Cream, or milk
- Sugar In The Raw, for sprinkling on top
- 1/2 cup Powdered Sugar
- 2 tbsp Liquid Coffee Creamer, plain or Milk
- 1/4 tsp Vanilla
Line two baking sheets with parchment paper. Set aside. Place stick of butter in freezer for 30 minutes.
Peel and dice pear. Set aside. In a mixing bowl, whisk flour, sugar, salt, cardamom, baking powder and lemon zest. Set aside. Note: When zesting lemon, be sure to avoid zesting down to the white pith, or portion of the peel.
In a measuring cup, combine whipping cream, egg and vanilla. Note: Total whipping cream that goes into the dough is 1/2 cup plus the 2 tbsp.
Using a cheese grater, grate the frozen butter. Add to flour mixture and using the whisk, or fork, gently combine with rest of ingredients being careful not to smash the butter bits down. It should retain the grated shape and be throughout the flour mix.
Make a small well in the middle of the flour mix. Add liquid ingredients into the well and using a spatula, gently stir to combine. The mixture should not be smooth like batter. It should be crumbly and not holding together.
Lightly flour counter surface. Empty dough contents onto counter and gently begin pushing it to form a ball. If it gets a little sticky, add a little more flour to the counter and continue. DO NOT KNEAD or OVERWORK the dough
Once most of it is holding together, gently lift dough ball up and lightly flour counter again. Using your hands, pat dough into a round circle about 8-9" wide.
Using a sharp knife, cut in half. Then into quarters. Then cut each quarter in half again. There should be a total of 8 pieces.
Place four scones on each baking sheet about 2-3 inches apart. To make the egg wash, whisk egg and heavy whipping cream with a fork. Brush tops of scones with egg wash and then sprinkle sugar in the raw on top.
Place one baking sheet in the fridge while the other bakes at 400 degrees (F) for 20 minutes. Rotate baking sheet halfway through.
Allow scones to cool completely before glazing.
In a small cup, whisk powdered sugar, vanilla and creamer (or milk) with a fork until smooth. Drizzle over cooled scones.