Chai Pear Scones

One great thing about working here at Aroma Housewares Co. is being able to cook so many tasty recipes and adjusting them to work for our products. It also means I get to have so much fun experimenting with food all day, and get to share all the food with the office.

Take these chai pear scones, for example. I have never made scones before and one day thought “wow, some scones would be great with this coffee.” So, I just made my own!

These scones are super tasty and also really big, so you can say you’re just having one but it will really fill you up. I had originally made these at the beginning of fall, but just because it’s almost December doesn’t mean chai and pears are out of season!

I’m thinking, breakfast on Christmas morning?

Ingredients
Scones::
1 tablespoon lemon juice
¾ cup + 3 tablespoons whole milk
2¾ cups flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
1 pear, skinned and chopped into small cubes
½ cup butter, cold and cut into pieces
1 tablespoon vanilla extract
1 tablespoon heavy cream
Glaze::
1 cup powdered sugar
1 tablespoon cinnamon
3-4 tablespoons heavy cream

2 DoveWare Casserole Dishes
8 scones
Prep Time: 45 minutes
Cook Time: 25 minutes

Directions
1. In a small bowl, whisk together the milk and lemon juice. Let it sit for at least 5 minutes while you prepare the dry mixture.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Add the pieces of cold butter to the flour mixture. Using your finger tips, incorporate the butter to the flour mixture by rubbing the pieces between your fingers. When done, it should look like coarse crumbs.
4. Gently fold in the chopped pears.
5. Go back to the lemon juice and milk mixture and whisk in the vanilla.
6. Gradually add the milk mixture into the flour mixture; stir just until the dough comes together; you might not need all of the milk. Add just a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
7. Transfer the dough to a lightly floured work surface and gently knead four or five times. Pat into a 7-inch circle.
8. Cut the circle in half, then cut each half into four triangle shaped wedges like you would a pizza.
9. Arrange the scones 2 inches apart in the 2 casserole dishes.
10. Freeze for 30 minutes.
11. Preheat the oven to 400℉.
12. Brush the tops of the scones with the cream.
13. Bake the scones for 20-25 minutes or until golden brown. Cool completely.
14. Combine all of the ingredients for the glaze in a small bowl and whisk until smooth.
15. Drizzle the scones with the glaze. Enjoy!

Recipe inspiration from Baked by an Introvert

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