These pear and ginger scones have the perfect flavour balance. They are slightly sweet from the dried pears. And have a warm note of ginger in each bite. I have made simple wedges but you can shape them into rounds to be more traditional.
Head straight on to the Recipe For ♥ Pear And Ginger Scones ♥
The growing popularity of scones
Scones became a home baked tea time treat in the UK when baking powder was commercially available. But like with most things, convenience wins, and 10 years ago, the UK market value of scones sold in supermarkets was a whopping £64 million! The only time I ever pay for a scone is if we are out for morning coffee, and we are in England. They are so easy to make and an extremely cheap indulgence. Scones come in many shapes and sizes, but most commonly they will be round. However, for home baking, wedges are the simplest as there is no need to reshape the dough. Most scones are of the sweet variety, and some may include added extras, such as raisins, currents or dates. Savoury scones are also served, but are not seen as often in cafés.
Pear And Ginger Scones
I have made these pear and ginger scones three times in the past year or so. Mainly because I really wanted to get the ginger flavour to be noticeable. And also because I really love the flavour combination. I have used dried pears in my recipe so that there is no concern about any liquid seeping out as happens when you use fresh fruit. I also used dried crystallized ginger. This to me is a treat I can eat as is. And so I often end up buying a 100g packet, use what I need for a recipe, and then snack on the rest. The ones we get here are not highly sweetened and I just dust the excess sugar off, if there is any to be seen.
Take a look at this inspiring recipe for #ISW2024 ♥ Pear And Ginger Scones ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Pear And Ginger Scones
Ingredients
- 300 g flour, plus extra for dusting
- 50 g coconut sugar
- 15 mls baking powder
- 5 mls ground cinnamon
- 3.75 mls bicarbonate of soda
- 125 g salted butter, cubed
- 100 g dried pears
- 50 g dried crystallized ginger
- 200 g yoghurt
- Vanilla or cinnamon sugar for dusting
Method
- Preheat the oven to 195˚ Celsius
- Place the flour, sugar, baking powder, cinnamon, and bicarbonate of soda into a mixing bowl
- Whisk to combine then add the butter and rub in using your fingers
- Place the pears and ginger into a blender and blitz until finely chopped then add to the flour
- Stir to combine then add the yoghurt and bring together into a dough using a butter knife
- Turn out onto a lightly dusted surface and shape into a disc, 3cm high
- Cut into 8 wedges and place onto a lined baking tray
- Dust the top of the scones with vanilla sugar and place into the oven and bake for 28 minutes
- Remove from the oven and leave to cool on the tray for 10 minutes
- Place onto a wire rack and leave to cool completely before serving
This is my third submission to ISW2024.
See the links below for blog posts I published on August 16:
- 2021: Lemon Meringues
- 2020: 1st Case
- 2019: French Flan
- 2017: True Grit Farmers Market
- 2013: Sorrel
- 2012: Chicken and Mushrooms Served On Zucchini Ribbons
- 2011: Coriander Pesto
- 2010: Chicken with Chorizo and Tomatoes
Hi TAndy, these look scrumptious. I will give them a try. Sorry I haven’t managed to participate this year, I’m still struggling with sick elderly relatives.
Sorry to hear that! And I totally understand. Big hugs 🙂
They look so inviting, Tandy. I like to use candied ginger in scones, but I usually will add some powder and fresh grated ginger too….you know, triple ginger scones 🙂 Coconut sugar is another sugar alternative that I use often in baking.
Triple ginger works for me!
The combination of pears (or apples) and ginger is one of my favourite fall / winter flavours, and these scones look terrific!
Thank you so much!
oh yes I love crystallised ginger! I like to add it to my mango chutney when i make it. Gives such a good pop of flavour. I bet these scones are delicious.
I would love to taste that chutney!
Ginger is such a nice spice to use with pears and you certainly do have a way with scones.
Thank you Karen 🙂
We are so lucky to have a ginger factory just up the coast! So we can buy local-ish glace ginger etc.
Oh, that is so amazing!
These look lovely and satisfying! Love the pear and ginger combination – thanks again for hosting International Scone Week
and thank you for taking part!