The best light and aromatic scones and all the tips to make them!
These pear and cardamom scones are so light, flaky, and delicious that everyone will love them. They aren’t too sweet, but just the perfect amount. The cardamom adds a little bit of peppery freshness, and the soft pears add the perfect amount of juiciness.
I’m going to share lots of tips, tricks, and common mistakes to ensure that your scones are even better than the scones you get at fancy tea houses. Scones are in between a biscuit and a muffin in texture and flavor. So, I won’t leave any of the baker’s tips I learned from our bakery days out.
What’s the trick to making the flakiest scones?
The trick to flaky scones is super cold cream, butter, and eggs. You can even use frozen butter. So, keep them in the refrigerator until it’s time to use them.
What are the ingredients I need for scones?
All-purpose flour -this is the best flour to use for baked goods, but I bet you could substitute gluten-free all-purpose flour for gluten-free scones.
Granulated sugar -white or cane would work.
Baking powder -this is what helps the dough rise into a beautiful puffy scone.
Ground cardamom seeds -I keep this in my pantry because grinding fresh cardamom is a lot of work. However, if you only have the seeds, open a bunch of cardamom pods and grind them with a mortar and pestle. You’ll only need about ¾ of a teaspoon of freshly ground seeds because they have a much stronger flavor.
Salt -enhances all the flavors and balances the sweetness.
Unsalted butter -be sure it’s cold or frozen, and handle it as little as possible while cutting it into cubes. This will prevent the butter from warming.
Heavy whipping cream -to ensure this is cold, put it in the coldest part of your refrigerator until it’s time to use it.
Eggs -wait to pull these from the fridge until just before you need them so they are as cold as possible.
Pure vanilla extract -I like to use a high-quality one because the flavor shines through in the scones.
Pears -peel, core, and dice the pears to have them ready.
What ingredients do I need for the icing?
Confectioner’s sugar –melts into a lovely glaze.
Lemon or orange zest -the zest has so much flavor and brightens the icing without overpowering it.
Milk -a little goes a long way. So, add just a little at a time until you get to your desired thickness.
Vanilla extract -gives the sugar just the right amount of flavor.
How do I prepare the ingredients?
Add the flour, sugar, salt, and cardamom to the bowl of a tabletop mixer fitted with the paddle attachment. Dice the butter and set aside or put it in the refrigerator. Whisk the eggs, cream, and vanilla in a pitcher or bowl until smooth and set aside or in the fridge. Then, peel and dice the pears and set aside.
How do I make the pear and cardamom scone dough?
Start the mixer on low speed and mix the dry ingredients to combine. Add the butter and mix on low speed until the butter is coated in the flour and begins to break up.
**Baker’s Tip!** Do not allow the butter to blend with the flour completely. There should still be big chunks of butter coated in flour. If it beats too much and turns into a dough, the scones will be tough and dry.
Mix in the cream mixture until just combined. Add the pears and mix until combined. There will still be crumbs of unincorporated dough at the bottom of the bowl. It’s okay; it will be incorporated by hand in the next step.
How do I form the scones?
Transfer the dough to a clean work surface and squeeze it together, taking care not to overwork the dough. Lightly flour the work surface and the top of the dough and flatten it into a round disk about 1 inch thick. Cut it into 8 equal triangles.
**Baker’s Tip!** I cut my scones thick, like biscuits, because the thinner you make them, the dryer they will be.
How do I make sure the scones are light, flaky, and hold their shape?
Transfer the scones to a baking tray lined with parchment paper. Brush the tops of the scones with cream and sprinkle some sugar on top. Transfer the tray to the freezer while the oven preheats to 400 °F, 200 °C. Chilling the scones in the freezer for at least 15 minutes will ensure they are light and flaky and won’t spread out too much while baking.
Why don’t you brush the tops with an eggwash?
I used to use an egg wash, but I found that it created a little bit of a plastic texture, and I didn’t care for the flavor the egg wash added. So, I stopped that and now use the heavy whipping cream. Sometimes, I don’t add anything and just sprinkle some granulated sugar over top.
How long do I bake the scones?
Bake the scones on the center rack of the preheated oven for 18-20 minutes. They are ready as soon as the edges of the scones are golden and the center has set. Then, allow the scones to cool to room temperature.
How do I make the icing?
Combine all of the icing ingredients in a small bowl and whisk together until smooth. Once the scones cool to room temperature, drizzle the icing over them before serving.
What if I don’t care for icing on scones?
You simply do not use it. Try sprinkling granulated sugar over the top before baking or dust powdered sugar over the top after the scones cool.
Can I freeze these for later?
Assemble the scones and chill in the freezer (unbaked) until frozen solid. Transfer the scones into freezer-safe bags/containers, and they will keep fresh for up to 2 months. Bake them from frozen until golden and set in the center -about 22 minutes.
Try the Roasted Pear Alternative!
Peel, core, and slice the pears into 1/4-inch or 1/2-inch slices. Place the slices on a baking tray lined with parchment paper. Brush the tops of the pears with some melted butter and sprinkle with a bit of granulated sugar. Bake on the center rack of a 400 °F, 200 °C preheated oven for about 20 minutes. The pears are ready when they are golden and a bit dry.
Allow the pears to cool and dice or cut into bite-sized pieces. Then, add to the scone dough at the very end, as the recipe says.
Is there a Cardamom Alternative?
Yes! Feel free to substitute the zest of an orange or lemon for the cardamom powder.
Try Almond-flavored Scones!
Omit the cardamom and add a teaspoon or two of pure almond extract to the egg/cream mixture. Brush the tops of the scones with cream and top with sliced almonds.
What’s the best way to serve these scones?
I’m pretty sure the only way to serve scones is with a hot cup of Greek coffee. However, these scones are good enough to grab as a snack while passing through the kitchen. And if you skipped the icing, try dipping these in homemade mascarpone cheese. It’s to die for! Kali Orexi!
Do you have more scone recipes?
Yes! Try my cinnamon raisin and walnut scones, strawberry scones with clotted cream, or lemon and cranberry scones. If you like savory scones, I even have Greek Thanksgiving stuffing scones and feta and dill scones!
Watch the Video:
Pear & Cardamom Scones
These light and aromatic scones are so good. They freeze well so make an extra batch to serve with coffee.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 and 1/2 teaspoon ground cardamom seeds
- 1/2 teaspoon salt
- 6 oz (170g) unsalted butter
- 1/2 cup cold heavy whipping cream plus more for top
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 pears, peeled, cored and diced
The Icing:
- 1/2 cup confectioner's sugar
- 1/2 teaspoon lemon or orange zest
- 2 tablespoons milk
- a splash of vanilla extract
Instructions
In the bowl of a tabletop mixer fitted with the paddle attachment, add the flour, sugar, salt, and cardamom.
Dice the butter and set aside or set in the refrigerator.
Combine the eggs, cream, and vanilla in a pitcher or bowl and whisk together until smooth. Set aside or in the refrigerator.
Peel and dice the pears and set aside.
Start the mixer on low sped and mix the dry ingredients to combine. Add the butter and mix on low speed until the butter is coated in the flour and begins to break up. Do not allow the butter to complegtely blend with the flour. There should still be big chunks of butter coated in flour. If it beats too much and turns into a dough the scones will be tough and dry.
Add the cream mixture and mix until just combined. Add the pears and mix until combined.
There will still be crumbs of unincorporated dough at the bottom of the bowl. It's ok, it will be incorporated by hand in the next step.
Transfer the dough to a clean work surface and squeeze it together taking care not to overwork the dough.
Lightly flour the work surface and the top of the dough and flatten into a round disk about 1-inch thick.
Cut it into 8 equal triangles.
Transfer the scones to a baking tray lined with parchment paper.
Brush the tops of the scones with cream and sprinkle some sugar on top.
Transfer the tray to the freezer while the oven preheats to 400 °F, 200 °C.
Chilling the scones in the freezer for at least 15 minutes will ensure light and flaky scones.
Bake the scones on the center rack of the preheated oven for 18-20 minutes. They are ready as soon as the edges of the scones are golden and the center has set.
Allow the scones to cool to room temperature.
Make the icing: combine all of the icing ingredients in a small bowl and whisk together until smooth.
Drizzle the icing over the scones and serve with Greek coffee. Kali Orexi!
Notes
Freezer Instructions: Assemble the scones and chill in the freezer (unbaked) until frozen solid. Transfer the scones into freezer-safe bags/container and they will keep fresh up to 2 months. Bake them frozen until golden and set in the center. About 22 minutes.
Roasted Pear Alternative: peel, core, and slice the pears into 1/4-inch or 1/2-inch slices. Place the slices on a baking tray lined with parchment paper. Brush the tops of the pears with some melted butter and sprinkle with a little bit of granulated sugar. Bake on the center rack of a 400 °F, 200 °C preheated oven for about 20 minutes. The pears are ready when they are golden and a bit dry.
Allow the pears to cool and dice them or cut into bite-sized pieces. Add to the scone dough at the very end as the recipe says.
Cardamom Alternative: feel free to substitute the zest of an orange or a lemon instead of the cardamom powder.
Almond Flavored Scones: Omit the cardamom and add a teaspoon or two of pure almond extract to the egg/cream mixture. Brush the tops of the scones with cream and top with sliced almonds.
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