Pear & Ginger Scones

Day PartBreakfast
Menu PartSide Dish
Cuisine TypeEuropean

Chef Blake Swihart
Foodservice Solutions
Chester Springs, Pa.

Serve these on a breakfast buffet or as afternoon snacks to customers looking for a scone variation that fits the season. The fruit and ginger pairing imparts a little sweet heat to a typically mellow baked good.


4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
5 oz. (2/3 cup) sugar
1/2 tsp. salt
6 oz. (3/4 cup) unsalted butter, cubed
1 lb. 2 oz. (2 cups) diced canned pears in juice (reserve juice)
1 oz. (1/3 cup) minced crystallized ginger
2 large eggs

Pear Glaze
2 cups confectioners’ sugar
3-4 tbsp. canned pear juice
2 tsp. grated lemon zest


1. For scones: Preheat oven to 400 F. In large bowl, combine flour, baking powder, baking soda, sugar and salt; mix well. With pastry blender or in food processor, cut in butter until mixture resembles coarse meal. Stir in diced pears and ginger.
2. In small bowl, combine 1 cup reserved pear juice and eggs; mix well. Stir mixture into flour mixture just until combined to form a dough.
3. Turn out dough onto well-floured board. Gently roll dough into a 12x8-inch rectangle. Cut dough in half lengthwise; cut each strip into six 4x3-inch triangles.
4. Place scones on parchment-lined sheet pan. Bake in preheated oven 18-20 minutes or until golden brown. Remove from heat and let scones cool slightly.
5. Prepare Pear Glaze: In small bowl, mix all ingredients until smooth. Drizzle on scones.

Photo courtesy of Pacific Northwest Canned Pear Service

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