Pear Cardamom Scones with Brown Butter Glaze

Pear Cardamom Scones with Brown Butter Glaze ingredients

• 2.5 cups all-purpose flour
• 0.33 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cardamom
• 0.5 tsp salt
• 8 tbsp cold unsalted butter, cubed
• 1 medium ripe but firm pear (e.g., Bosc or Anjou), peeled, cored, and diced small
• 0.75 cup heavy cream, cold
• 2 tbsp unsalted butter
• 1 cup powdered sugar
• 1 tbsp milk or heavy cream
• 0.25 tsp vanilla extract

How to make Pear Cardamom Scones with Brown Butter Glaze

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of ground cardamom, and 1/2 teaspoon of salt until fully combined.
3. Add 8 tablespoons of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gently fold in the diced pear, ensuring it is evenly distributed throughout the mixture.
5. Pour in 3/4 cup of cold heavy cream. Stir with a fork or your hands just until the dough comes together. Be careful not to overmix, as this will develop gluten and make the scones tough.
6. Turn the shaggy dough out onto a lightly floured surface. Gently knead it 2-3 times, just enough to form a cohesive ball. Pat the dough into an 8-inch round, about 1-inch thick.
7. Cut the dough into 8 equal wedges using a sharp knife. Arrange the scones on the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes, or until the scones are golden brown on top and a wooden skewer inserted into the center comes out clean. An internal temperature of 200-210°F (93-99°C) indicates doneness.
9. While the scones cool on a wire rack, prepare the brown butter glaze. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty, about 3-5 minutes. Immediately remove from heat and pour into a small bowl to cool slightly.
10. Whisk 1 cup of powdered sugar, 1 tablespoon of milk or heavy cream, and 1/4 teaspoon of vanilla extract into the cooled brown butter until smooth and pourable. If too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
11. Drizzle the warm brown butter glaze generously over the cooled scones. Allow the glaze to set for a few minutes before serving.
12. Serve the Pear Cardamom Scones warm or at room temperature. These are particularly delightful with a cup of tea or coffee.

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