Spiced Ginger-Pear Scones - Buttery, Flaky, and Irresistible!

Spiced Ginger-Pear Scones – A Buttery, Flaky Treat with the Perfect Touch of Sweet & Spice!

 

Spiced Ginger-Pear Scones - Buttery, Flaky, and Irresistible!

There’s nothing quite like the warm, buttery goodness of homemade scones, and these Spiced Ginger-Pear Scones take things to the next level! Delicately flavored with juicy pears and a touch of sweetness, these scones get a little kick from crystallized ginger, creating the perfect balance of warmth and spice. With a golden, flaky texture that rivals any bakery-style treat, they’re an irresistible addition to your breakfast or brunch spread. Plus, they’re incredibly easy to prepare—using my go-to scone recipe with just a few flavorful add-ins!

These scones are perfect for spring brunches, cozy Sunday breakfasts, or an afternoon pick-me-up with a cup of coffee or tea. Whether you're hosting friends or simply treating yourself, they bring a hint of elegance to any occasion without requiring hours in the kitchen. The combination of tender pears and spicy-sweet ginger makes them feel special yet approachable—an ideal bake for both seasoned scone lovers and beginners alike.

So why should you make these? Because they’re simple, bakery-worthy, and full of flavor! The buttery layers create the ultimate melt-in-your-mouth experience, while the fruity, spiced notes make each bite truly memorable. Whether enjoyed fresh from the oven with a drizzle of honey or served alongside your favorite tea, these Spiced Ginger-Pear Scones are bound to become a new favorite in your baking routine!

What Ingredients do I need?

Pantry Staples

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Dairy

• Butter (unsalted)
• Whole milk
• Eggs

Produce

• Pears (ripe but firm)  I used D'Anjou pears

Baking Add-Ins

• Crystallized ginger

Substitutions and Variations

Substitutions

• Flour Substitutes:  Whole wheat flour (use half whole wheat, half all-purpose for a heartier texture)

• Sugar Substitutes:  Brown sugar (for a deeper, caramel-like flavor), Coconut sugar (for a less refined option), Sugar Substitute (for a lower carb version)

• Milk Substitutes:  Heavy cream (for an even richer scone), Buttermilk (adds a slight tang and tender texture)

Variations

• Maple Pecan Pear Scones:  Swap the crystallized ginger for chopped pecans,  Add 1-2 tbsp maple syrup to the dough for extra warmth, Drizzle with a maple glaze (powdered sugar + maple syrup + a touch of milk)

• Chai-Spiced Pear Scones:  Add ½ tsp cinnamon, ¼ tsp cardamom, and a pinch of cloves for a chai-inspired flavor.  Substitute brown sugar for a deeper sweetness,  Serve with honey butter for a cozy treat.

• Lemon Ginger-Pear Scones:  Add 1 tbsp fresh lemon zest to the dough for a bright citrusy twist, Swap the milk for buttermilk to enhance tanginess, Drizzle with a lemon glaze (powdered sugar + lemon juice).  

• Honey Almond Pear Scones:  Replace crystallized ginger with toasted sliced almonds, Use honey instead of sugar for a natural sweetness, Top with a light honey drizzle after baking.

Kitchen Tips and Notes

• Keep Ingredients Cold:  Use cold butter straight from the fridge and cut it into the flour quickly to create flaky layers. You can even freeze the butter and grate it for even distribution.

• Don’t Overmix the Dough:  

  Mix the wet and dry ingredients just until combined—overworking the dough can make the scones tough instead of tender.

• Handle the Dough Gently:  When kneading, use a light touch—just enough to bring the dough together.  Press the dough straight down with the biscuit cutter rather than twisting it—this helps the scones rise evenly.

• For Extra Flakiness:  After cutting, place the unbaked scones in the freezer for 10–15 minutes before baking. This chills the butter again, resulting in better layers.

• Serving & Storage:  Best served warm, fresh out of the oven with butter, honey, or jam.  Store leftovers in an airtight container at room temp for up to 2 days or freeze for longer storage. Reheat in a 300°F oven for a few minutes.

    EQUIPMENT YOU MAY NEED    

• Large mixing bowl – for combining dry and wet ingredients

• Pastry cutter – to cut in the cold butter for a flaky texture

• (Optional) Box Grater – Instead of cutting butter in with a pastry cutter, freeze the butter and grate it with a box grater for quick, even distribution.

• Measuring cups & spoons – for accurate ingredient portions

• Whisk – for mixing the dry ingredients and whisking the egg

• Biscuit cutter – to shape the scones

• Baking sheet – for placing the scones before baking

• Parchment paper – to prevent sticking and ensure even baking

• Cooling rack – to cool the scones slightly before serving

• (Optional) Bench Scraper – Perfect for lifting and shaping dough without sticking to your hands. Also great for cleaning up flour from your work surface!

• (Optional) Fluted Biscuit Cutter – Gives your scones a bakery-style look with beautifully crimped edges.

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Spiced Ginger-Pear Scones 

yield:   18 scones

3 cups all purpose flour

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

3/4 cup butter (cold)

1 egg

1 cup whole milk

1 1/2 pears, peeled and small diced

1/3 +1/4 cup crystallized ginger 

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the milk, egg, pear and ginger and mix just until combined. 

Remove the dough to a generously floured work surface and knead just until it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter.  

Place the scones on a baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.