Fall

Pear & Ginger Scones

by:
November 10, 2014
3.8
4 Ratings
Pear & Ginger Scones
Photo by myrosha dziuk
  • Makes 8 scones
Author Notes

Loaded up with pears and candied ginger, these scones are bursting with flavor. Oftentimes, scones are dry, heavy and chalky. Not these babies. The combination of crème fraîche, buttermilk and a generous amount of butter promises to make them flaky, fluffy and tender with a slightly crispy, subtly sweet crust. —eva @myfrontburner

What You'll Need
Ingredients
  • 1/2 cup buttermilk
  • 1/2 cup crème fraîche
  • 1 large egg
  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, cut into 16 pieces
  • 1 ripe pear, peeled and diced (about 1 cup)
  • 1/2 cup crystallized ginger
  • 1 tablespoon raw or Turbinado sugar
Directions
  1. Adjust oven rack to center of the oven and heat to 425 F°. Line a baking sheet with parchment paper. Whisk buttermilk, crème fraîche and egg together in a liquid measuring cup. Remove 2 tablespoons of the buttermilk mixture into a small bowl for brushing the tops of the scones after baking. Set both mixtures aside.
  2. Pulse flour, sugar, baking powder, baking soda and salt in a food processor to combine. Add butter and pulse until mixture is pale yellow and the consistency of fine meal, about 7 pulses.
  3. Transfer the mixture to a large bowl. Add pears and ginger and toss to combine. Make a well in the center and pour in buttermilk mixture and stir to combine. Using your hands, gently knead the mixture together so it forms a shaggy mass.
  4. Wash and dry your hands and dust them with flour. Turn dough onto a floured work surface and gently knead a few times to form a ball. Pat dough into an 8-inch circle, about 1-inch thick. Using a chef’s knife or pastry scraper cut dough into 8 equal triangles.
  5. Transfer wedges to baking sheet, spaced about 1 inch apart. Brush with reserved 2 tablespoons buttermilk and sprinkle with sugar. Bake for 16 to 18 minutes or until surface cracks and they are slightly browned. Cool on wire rack for 10 minutes (that is, if you can wait!) Serve warm or at room temperature.
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1 Review

Kimm
Kimm September 11, 2020
Tasty recipe, but dough was hard to work. I used sour cream instead of creme fraiche, so I think that didn't help my situation. It needed more flour, so don't be surprised, particularlyif using substitutes, that you need to add more. I also tend to like my scones less muffin-like and more biscuit like, and this was like a triangle shaped muffin (but crispy on all sides like a muffin top!). But it really was delicious. I added some ground ginger to the dough and some cinnamon (mixed with the turbinado sugar) to the top. I would make again, if in the mood for something muffiny, now that I know how to adjust.