Pear Chai Spiced Scones with Spiced Pear Glaze

Ingredients:

Scones:

2 cups (250 grams) all-purpose flour

¼ cup (50 grams) granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon grated fresh nutmeg

¼ teaspoon ground black pepper

5 tablespoons (70 grams) cold unsalted butter, cubed

2 small pears, cored and chopped

1 cup plus 1 teaspoon heavy whipping cream, divided

1 large egg

Spiced Pear Syrup

¼ cup (50 grams) granulated sugar

¼ cup water

1 pear, sliced

1 cinnamon stick

1 star anise

Pear Glaze

½ cup (60 grams) confectioners’ sugar

2 tablespoons Spiced pear Syrup

Method:

Preheat oven to 425°. Spray an 8 – inch round cake pan with baking spray with flour. Line a large baking sheet with parchment paper.

For scones: In the work bowl of a food processor, place flour, sugar, baking powder, and spices, and pulse until combined. Add cold butter, and pulse until mixture is crumbly.

Transfer dough to a large bowl, and fold in pears and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until the dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer the wedges to the prepared baking sheet.

In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush the tops of scones with egg wash, and bake until golden brown, 12 to 16 minutes.

For spiced pear syrup: In a small saucepan, bring sugar, ¼ cup water, pear, cinnamon, and star anise to a boil over medium-high heat, stirring occasionally until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids.

For pear glaze: In a small bowl, whisk together confectioners’ sugar and spiced pear syrup until smooth. Drizzle over the warm scones.