Pear Chai Spiced Scones with Spiced Pear Glaze

Pear Chai Spiced Scones with Spiced Pear Glaze

Baked with an aromatic Indian spice and topped with a sweet pear drizzle, these spiced scones are bursting with flavor.

5.0 from 2 reviews
Pear Chai Spiced Scones with Spiced Pear Glaze
Makes 8
  • Scones:
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • ½ teaspoon (1 gram) grated fresh nutmeg
  • ¼ teaspoon (0.5 gram) ground cardamom
  • ¼ teaspoon (0.5 gram) ground black pepper
  • 5 tablespoons (70 grams) cold unsalted butter, cubed
  • 2 small pears, cored and chopped
  • 1 cup plus 1 teaspoon heavy whipping cream, divided
  • 1 large egg
  • Spiced Pear Syrup:
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup water
  • 1 pear, sliced
  • 1 cinnamon stick
  • 1 star anise
  • Pear Glaze:
  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons Spiced Pear Syrup
  1. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
  2. For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  3. Transfer dough to a large bowl, and fold in pears and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 16 minutes.
  5. For spiced pear syrup: In a small saucepan, bring sugar, ¼ cup water, pear, cinnamon, and star anise to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids.
  6. For pear glaze: In a small bowl, whisk together confectioners’ sugar and Spiced Pear Syrup until smooth. Drizzle over warm scones.



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  1. Hi! What kind of pears would you recommend for this recipe? I can’t wait to try it…the recipe looks awesome!

      • Thank you so much for the reply….I didn’t get it tal after I got some Anjou pears to try LOL……I made the recipe today and wow, just wow. What an amazing result!! Absolutely stunning taste. thank you for sharing such a great recipe!!

  2. These are fantastic!! Just the right texture, with the pears adding a little moisture. I used anjou pears (unpeeled) and they are delicious!

  3. My favorite annual fall-kickoff recipe! The recipe rides a bit on the salty side, like another person mentioned, so I would be light handed with the pour.

    Overall, though, it’s an easy-to-follow and easy-to-make recipe with a result that could trick people into thinking you spent all day on these scones! I cannot recommend this recipe enough, although I try to not mention it too often so people don’t know my secret for fabulous and flavorful scones! 😉

  4. For those bakers having a problem with the salt, it could be the brand. Most bakers and recipe developers use Diamond Crystal Kosher Salt, which is nearly half as dense as Morton Kosher. I don’t know why they don’t specify the type, especially when there is such a huge difference! I finally just bought the DC Kosher and always use it, especially when baking.
    Looking forward to trying this recipe!


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