Ginger Pear Scones

     I know pears are usually in season in fall and early winter. However, I associate them more with the general transition of seasons. Specifically the weird in between of "is it fall or winter?" and "is it winter or spring?" For some reason there are also almost always pears on sale in the spring so I end up doing a lot of baking with them. The one thing about pears is they don't have a super stand out flavor other than just sweet. So, it is honestly hard to find a recipe of mine that has pears and doesn't have some kind of spice for a little extra something something. My favorite spice to pair with pears is ginger! Its spice perfectly pairs with the fruits sweetness making it so that they don't compete but add to each other. 

    Now, I know I kind of hyped up all of my pear baking but there's really only two recipes on my blog and its two of three that I make (the third one is coming don't worry). The first is my spiced ginger pear cake, and the other is this ginger pear scone recipe. If you can't decide which one to make, I like to call my ginger pear cake a showstopper while this is what you make when you have extra pears and a few minutes to whip something together. 

    Making these is very simple. First, I mix together my flour, baking powder, sugar, and salt. Then, I add in my cold butter, egg, milk and pears. I finish off the dough by mixing it all up just until there are no more super dry spots before dumping everything out onto my counter. That is where I shape my dough into either a rectangle or a disk and cut it into squares or triangles. However, a new method I've been trying is dumping my dough straight onto a parchment lined baking sheet. There, I shape it into a rectangle and instead of cutting it all up and spacing them apart, I just cut them and leave them. This way after they bake they're all attached but they have marks where I cut them before. I use these marks as guidelines and cut everything apart. If I find they're still a little raw, this is when I space them apart and bake them for another 2-5 minutes. Doing it this way makes less crispy edges and a moister scone so if that's what you're going for then perfect!

    Whether you are baking them the normal way or just scoring them and baking them in a big lump, they should go into the oven at 400 degrees Fahrenheit for about 20-25 minutes. When I remember, I also top each one with a sprinkling of sugar for a little extra sweetness and crunch before baking. However, the pears in these are so sweet that it's really not needed. 

    When my scones are done baking I like to eat them warm with a little bit of butter. However, they are amazing at room temp as a snack or warmed up out of the freezer with a morning cup of coffee. How do you like to eat your scones?

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