Description
A delicious, rustic Ginger Pear Scones recipe: flaky whole-wheat scones filled with spiced sautéed pears and candied ginger, topped with a maple cardamom caramel drizzle.
Ingredients
-
3 firm Bosc pears, diced
-
4 Tbsp cold salted butter (for dough) + 1 Tbsp (for pears)
-
3 Tbsp maple syrup (for dough/pears)
-
2 1/2 cups white whole wheat flour
-
1 Tbsp baking powder
-
1 cup milk (any variety)
-
1/4 cup candied ginger, chopped
-
2 tsp ground ginger & 1/2 tsp cinnamon
-
Caramel: 2 Tbsp almond butter, 3 Tbsp maple syrup, 1 Tbsp coconut oil, 3/4 tsp cardamom
Instructions
-
Pears: Sauté pears in butter for 5 mins. Stir in syrup, vanilla, and spices. Cool.
-
Dough: Mix flour, powder, and salt. Rub in cold butter. Stir in milk, syrup, vanilla, pears, and ginger.
-
Shape: Fold the dough twice on a floured surface. Pat into a circle and cut into 8 wedges.
-
Bake: Bake at 425°F for 17-20 minutes until golden.
-
Caramel: Whisk caramel ingredients together. Drizzle over warm scones.
Notes
-
Cold Butter: Mandatory for flakiness.
-
Storage: Best fresh, but store in an airtight container for up to 3 days.
-
Flour: You can substitute all-purpose flour for a lighter color and texture.
-
Cardamom: The cardamom in the caramel provides a sophisticated, floral finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Pastry
- Method: Baking
- Cuisine: American / British Fusion
Nutrition
- Serving Size: Entire recipe
- Calories: ~4,050 kcal
- Sugar: ~330 g
- Sodium: ~3,200 mg
- Fat: ~190 g
- Saturated Fat: ~105 g
- Unsaturated Fat: ~75 g
- Trans Fat: ~4 g
- Carbohydrates: ~570 g
- Fiber: ~85 g
- Protein: ~95 g
- Cholesterol: ~430 mg
Keywords: Ginger Pear Scones, Pear Scone Recipe, Cardamom Caramel, Healthy Scones, Whole Wheat Pastry, Candied Ginger Recipe, Breakfast Scones, Bosc Pear Dessert