Prep time: 15 minutes

Cook time: 10 minutes

Serves: 8 scones

Ingredients

2 cups (316g) all purpose flour

1/2 cup (96g) sugar, plus extra for topping

2 teaspoons (10ml) baking powder

¼ teaspoon (1ml) salt

1/2 cup (112g) unsalted butter, cut into ½” pieces

1 large egg

1/4 cup + 2 Tablespoons (90ml) heavy cream, plus extra for brushing

1 French butter pear, diced  (230 g)

1 Tablespoon (15ml) fresh minced ginger

 

Glaze:

1/2 cup (110g) powdered sugar

1 to 2 Tablespoons (15-30ml) lemon juice

¼ teaspoon (1ml) lemon zest

Instructions

1. Preheat oven to 220˚C and cover a tray with parchment paper.
2. Combine flour, sugar, baking powder, and salt in a bowl. Whisk to combine the dry mixture and add the butter. Using your hands or two knives, cut the butter into the dry mixture until the butter is in pea-sized pieces. Stir in the pears and ginger.
3. In a separate bowl, whisk the egg and cream together. Make a well in the dry ingredients and pour in the cream mixture. Stir until just combined. Transfer to a floured surface and quickly knead into a disc that is about ½” thick; careful not to overwork the dough. Cut into 8 triangle pieces.
4. Transfer the scones to the baking tray. Bake for 12 minutes then remove the scones, brush with extra cream, return to oven, and continue to bake until the scones are golden; another 5 to 6 minutes. Remove and let cool slightly.
5. Combine ingredients for the glaze in a bowl and stir until smooth, adding the extra tablespoon of lemon juice if needed to thin. The glaze should be on the thicker side and the warmth from the scone will help melt the glaze slightly. While the scones are still slightly warm, drizzle the glaze on top. Let cool completely before serving.