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.