Pear Ginger Scones
Tender cream scones filled with juicy diced pear and warm ginger, baked until lightly golden with crisp edges.
Prep: 20 min · Cook: 18 min · Yield: 8 · Method: Oven
Ingredients
- 2 cups all-purpose flour
- 0.333 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 0.5 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 medium pear
- 0.75 cup heavy cream
- 1 tablespoon coarse sugar
Cooking instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper. (about 5 min) — 400°F
- Whisk the flour, granulated sugar, baking powder, ground ginger, and salt in a large bowl. (about 2 min)
- Cut the cold butter into small cubes and work it into the flour mixture with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-size pieces remaining. (about 5 min)
- Peel, core, and dice the pear into 1/4-inch pieces. Stir the pear into the flour mixture. Pour in the cream and gently mix just until a shaggy dough forms; do not overmix. (about 4 min)
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick round about 7 inches wide. Cut it into 8 wedges and place them 2 inches apart on the prepared baking sheet. Sprinkle with coarse sugar. (about 4 min)
- Bake until the scones are puffed and lightly golden on top, 16 to 18 minutes. Cool on the baking sheet for 5 minutes, then transfer to a rack. (about 18 min) — 400°F