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Chai Infused Pear Scones with Vanilla Bean Glaze

Tiffany
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Steeping Time 30 mins
Total Time 1 hr 15 mins
Course Breakfast, Dessert
Servings 8 scones

Ingredients
  

For the Chai Infused Cream:

  • 1 cup heavy cream (235 ml)
  • 2 chai tea bags

For the Scones:

  • 2 1/2 cups all-purpose flour (310 g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger or 1 tbsp grated fresh ginger
  • 1/8 tsp finely ground black pepper
  • 6 tbsp butter, cubed and very cold (85 g)
  • 3/4 cup chai cream (180 ml)
  • 1 large egg
  • 1 medium pear, chopped into small pieces

Vanilla Bean Glaze

  • 1 cup powdered sugar (200 g)
  • 1/2 vanilla bean, scraped (or 1 1/2 tsp vanilla extract)
  • 1/4-1/3 cup heavy cream (60-80ml)

Instructions
 

Chai Infused Cream

  • In a 1 qt saucepan, add 1 cup of heavy cream. Snip open the 2 teabags and pour the contents into the cream. Bring to a simmer on low heat and cook for about 5 minutes, not allowing the cream to boil. Turn off the heat and allow the chai to steep and cool for at least 30 minutes.

Scones

  • Preheat the oven to 400° F (200° C) and cover a large baking sheet with parchment paper. Strain the chai cream into a liquid measuring cup, discarding the tea leaves and large bits of spice. You should have around 3/4 of a cup - if you have less, fill the cup to 3/4 with more heavy cream. Whisk the egg into the cream. Chop the pear and set it aside.
  • Add the flour, baking powder, salt, brown sugar, cardamom, cinnamon, nutmeg, ginger, and black pepper to a large food processor. Mix on high until they are well combined. Then add the cubed butter and pulse until it becomes pea-sized, about 5-8 pulses. If you are not using a food processor, use a pastry blender to chop the butter into the flour.
  • Move the flour and butter mixture to a large mixing bowl and shape a well in the center. Into this well, pour the cream and egg mixture and add the chopped pear. Stir these into the flour until it forms a large mass, being careful not to overwork.
  • On a floured rolling surface, shape the dough into a flattened disc with an 8 inch (20.5 cm) diameter. Use a bench knife to make 4 cuts across the disc, forming 8 scones.
  • Transfer the scones to the baking sheet and bake at 400° F (200° C) until the edges begin to brown, about 15-17 minutes. Allow them to cool for about 30 minutes before glazing.

Vanilla Bean Glaze

  • Whisk the scraped vanilla seeds into the cream. Sift the cup of powdered sugar into a medium bowl. Whisk in the cream gradually to avoid lumps. Drizzle or spoon the glaze over the scones. You can store the scones for up to 3 days at room temperature, or up to 5 days in the refrigerator.
Keyword chai, pear, Scones