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chai infused pear scones with vanilla bean glaze

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