This post was originally published here October 26, 2015. I’ve since adjusted the recipe slightly and updated the photographs and text to reflect those changes.
Fall baking seems dominated with pumpkin and apple recipes. So that’s why every year I make it a point to give some love to pears. I think they are such an underappreciated Fall fruit. And they deserve the spotlight every once in a while, too!
These tender Pear and Ginger Scones with White Chocolate Drizzle are filled with chopped fresh pears, fresh ginger and crystalized ginger. So you get both pear and ginger goodness in every single bite. And because I can never leave well enough alone, I finished these scones with a drizzle of white chocolate and a few extra pieces of crystalized ginger. Which gives them a nice little festive sparkle.
I used a Bartlett pear for this recipe. But you can you any variety you want. But whichever type of pear you choose, please please please make sure it’s still firm. If it’s too ripe, you run the risk of ending up with scones that are overly wet. And that’s no fun.
I love these Pear and Ginger Scones with White Chocolate Drizzle for a cozy Fall morning or afternoon on the couch with a cup of tea. If you try them, please let me know!
Cheers,
Liz
Pear and Ginger Scones with White Chocolate Drizzle
Ingredients
For the Scones:
- 2 cups all-purpose flour, plus more for dusting your hands and work surface
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (8 tablespoons) unsalted butter, cut into small pieces and chilled
- 1/2 cup heavy cream, chilled
- 2 eggs, divided (one for dough and one for egg wash)
- 1 tsp. vanilla extract
- 2 tsp. fresh grated ginger
- 1 cup peeled and chopped fresh pear
- 1/2 cup chopped crystalized ginger
For the White Chocolate Drizzle:
- 2 ounces white chocolate, chopped
- 1/2 tsp. coconut oil
- 1 tablespoon chopped crystalized ginger
Instructions
- In a large bowl stir together the flour, granulated sugar, baking powder, baking soda and salt. Add the cold butter and use your hands to work it into the dry ingredients by tossing and squeezing it between your fingers until the butter pieces are approximately pea-sized.
- In a second bowl, whisk together the heavy cream, 1 egg, vanilla extract and grated ginger. Pour this over the dry ingredients and use a wooden spoon to stir everything together until the ingredients are about fifty percent incorporated. Then add the chopped pears and crystalized ginger and stir until the ingredients are well combined and most of the dry ingredients are moistened. The dough will be somewhat tacky, but shouldn’t be overly wet. If it is, you can incorporate another 1-2 tablespoons of flour into the dough.
- Dump the dough out onto a well-floured surface. Dust your hands with flour and use them to bring the dough together, shaping and flattening it into a round disk that is approximately 1-inch thick. Cut the disk into eight wedges using a knife.
- Line a large baking sheet with parchment paper. Transfer the wedges to the baking sheet, spacing them about 2-inches apart. Slide the baking sheet into your refrigerator for 15 minutes to chill the wedges.
- Meanwhile, pre-heat your oven to 400 degrees.
- In a small bowl, whisk the remaining egg with 1 tsp. of water. Set aside.
- Remove the baking sheet from your refrigerator and brush the tops of the wedges with the egg wash. Transfer to your pre-heated oven and bake for 22-25 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10 minutes before transferring them to a wire rack to finish cooling.
- Once the scones have cooled, make the white chocolate drizzle. In a small heavy bottom saucepan, gently melt the white chocolate with the coconut oil over medium heat, stirring constantly. Once smooth, drizzle the melted white chocolate over the scones. Top with the remaining crystalized ginger.
- These scones are best enjoyed on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1-2 days.
Pear and ginger.. good combination indeed 🙂
Thanks, Medeja!
Liz, these are absolute perfection. Perfect fall and that white chocolate drizzle….forget about it!
It’s all about the drizzle baby! Ummm…does that sound gross?
I love pear anything, and you are right, they totally get neglected (like a red headed step child of the produce world during fall). AND I am obsessed with scones during this time of year too… something about them, just says fall and not summer. Naturally I am drooling over these pear and ginger scones! LOVE that combination of flavors, but you took it deliciously over the top with the white chocolate drizzle! YASSS! Girl, I am still in my pj’s and totally thinking I need to go make these right now! 🙂 Pinned! Cheers, Liz! xo
I’m in my PJ’s too! All day, every day. 🙂
Pear and Giner sounds like a heavenly combo to me! I absolutely adore scones! 🙂
Thanks, Johlene. I hope you try them out!
I am so into scones lately too! I’ve been doing cranberry, but pear is brilliant. Definitely one of my favorite fruits and I agree, so underutilized. Let’s give pears some love!
Yeah for pear love! Although cranberries sounds delicious too! Thanks, Allie!
I’ve been meaning to give pears a bit more love lately and bought a few with the intention to do so! Hmm, maybe some time later this week? Anyway, beautiful scones!
Thanks, Lisa! I hope you give those pears some love! 🙂
Fabulous scone combination Liz!! Can’t wait to try!!
Thanks, Mary Ann!
You are right..pears are so under utilized. But it could be it’s because they are juicy and sooo good. I’ve bought pears twice to make a pear upside cake and it never happened because in two days the pears are gone!! I’ll have to restrain myself for these scones.
Ha ha. That is definitely true. Hard to make ’em last long enough to cook and bake with! 🙂
I so agree! Pears are definitely underutilized! But man are they good! These scones sound wonderful!
Thanks, Ashley! I hope you try them out!
Liz, I love pear and ginger together. . these scones look so good!!! Making me want to run into the kitchen right now and whip some up! love!
Better put your running shoes on then, Alice! 🙂
Being in New England for autumn this year has secured the season as my favorite! The pear and ginger combination seems so cozy and fall-ish 🙂 Love it! Pinning!
Right? It’s been SO beautiful here this year. I never want Fall to end!
I totally agree! There is a little something about Fall that gives me the urge to bake! I love it! When we got back from vacation I whipped up a couple batches of cookies – just because! 🙂 These pear scones may be next, they are beautiful!
Fall baking is absolutely the best! I hope you try the scones, Annie!
I need to see a New England fall – because if this is how you new englanders celebrate fall – I need to have this in my life!! Beautimus!
Come on over! You can stay with me and we can eat all the breakfast pastries in New England!
Beautiful combination! I have never used fresh ginger in scones before but can imagine how lovely it would be with the pear, and that white chocolate drizzle too! <3
The fresh ginger gives just that perfect extra boost of gingery goodness! I hope you try them out, Claudia!
Pears are definitely not used enough for fall baking. I don’t think I’ve ever baked with them which makes no sense because I love pears! And I don’t think scones get the respect they deserve either. There’s nothing better warm from the oven with a cup of coffee. This ginger/pear combo sounds fantastic!
I hope you do some pear-baking soon, Christin!
I love the pear-ginger combination, and the white chocolate sounds like the perfect way to liven it up! These scones would be so perfect with my morning coffee!
Thanks, Marcie! Definitely a must have with coffee!
I’ve yet to make scones this season — weird, because they happen to be one of my very favorite baked goods. These looks so perfect, and I’m loving the pear-ginger combo!
You better get on that, Nicole! 🙂
These look fantastic. I made a pear coffee cake yesterday that I can’t stop eating!
Thanks, Marci! Your coffee cake sounds delicious!
One day I’m going to take a trip to New England just to take in the gorgeous foliage. Pears are my favorite fall fruit, and I think they deserve more love than they get. Love these scones!
Come on over! You can stay with me! 🙂
You’re speaking my language here. A perfectly ripe pear is definitely one of my top 3 favorite fruits. LOVE THEM! These sound amazing… such a perfect fall treat!
I hope you try out the scones, Jess. I know you’ll love them!
What a gorgeous treat these are! I love ginger paired with pear, especially in pastries. I wonder if this would work with a GF flour mix? Maybe I’ll have to give it a try and see!
If you try it with GF flour mix, I’d love to hear how they turn out. So please let me know! Thanks, Nora!
One of my favorite things to do during Fall while living on the East Coast was to take a trip to the Blue Ridge Mountains. If that’s even a taste of New England Fall color, I can only imagine how beautiful it is where you live. And I concur about pajama baking!! I have a weakness for scones, so I’m loving this recipe, Liz! No doubt pears are way under appreciated in the blogosphere and I’m one that hasn’t given their due attention. I did recently make a pear tart, smoothie and muffins… so I’m workin on the pear love.
Sounds like you are winning with pear recipes, Traci! I think you’re even doing better than me!
just put my ones into the oven 🙂 but I have one question, should the dough be sticky? because I could hardly form them and now the y seem to run away :/
I’m sorry to hear you had trouble with the recipe. The dough will be a little damp, but it shouldn’t be so sticky that you can’t handle it. Next time I would add in a little more flour as you’re folding in the pears. I hope this helps. And I hope they still taste yummy!
Mine were very cake-like rather than more biscuit like scones. Should I add more flour or mix a bit more? I also thought they needed some cinnamon and/or cardamom.
Hi Allison. If the dough is very wet/sticky initially, it could be an indication that you need to add more flour. The ripeness/juiciness of the pear is a factor here. And unfortunately that is something you’ll have to judge for yourself. And could be slightly different each time you make them.