Pear and Ginger Scones with Clotted Cream and Jam

Delicate and fragrant pear and ginger scones, perfect for a sophisticated afternoon tea. Served with clotted cream and your favorite jam for a truly delightful treat.

Prep Time

15 minutes

Total Time

35-40 minutes

Calories

385

Level

Easy

Yields

8 servings

Cost

£0.89

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Mood:

Healthy

Ingredients

Servings

250gAll-purpose Flour(Plus extra for dusting)

£0.25

2tspBaking Powder

£0.05

50gGranulated Sugar

£0.05

0.3tspSalt

75gUnsalted Butter(Cold, cut into small cubes)

£0.75

50gCrystallized Ginger(Finely chopped)

£1.20

1Ripe Pear(Peeled, cored, and diced small)

£0.35

120mlMilk(Plus extra for brushing)

£0.15

1Egg(For egg wash (optional))

£0.30

to serveClotted Cream

£2.50

to serveJam(Your favorite flavor)

£1.50

Total Cost

£7.10

£0.89 per serving

The Method

1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3
Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4
Stir in the chopped crystallized ginger and diced pear.
5
Gradually add the milk, mixing gently until just combined. Do not overmix. The dough should be slightly sticky.
6
Turn the dough out onto a lightly floured surface and gently pat it down to about 2cm (¾ inch) thick.
7
Use a 6-7cm (2.5-3 inch) round cookie cutter to cut out scones. Gently reshape the dough scraps and cut out more scones until all the dough is used.
8
Place the scones onto the prepared baking sheet, leaving a little space between them.
9
Brush the tops of the scones with a little milk (or egg wash for a golden finish).
10
Bake for 20-25 minutes, or until golden brown and well-risen.
11
Transfer the scones to a wire rack to cool slightly.
12
Serve warm with clotted cream and your favorite jam.

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My Notes

Nutrition Information

Nutrition per serving (95g)

385 kcal / 1611 kJ

Carbs

50g

19% of RDA

Fat

18g

26% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

1.5 g

5% of RDA

Sugar

19 g

21% of RDA

Sodium

190 mg

8% of RDA

Saturated Fat

11.5 g

57% of RDA

Chef's Tips

For the lightest scones, use cold butter and cold milk. This helps to prevent the gluten from developing too much.

Avoid overmixing the dough, as this will result in tough scones. Mix just until the ingredients are combined.

Don't twist the cookie cutter when cutting out the scones, as this can seal the edges and prevent them from rising properly. Press straight down and lift up.

For best results, serve the scones warm on the day they are made. You can reheat them gently in the oven if needed.

If you don't have crystallized ginger, you can use candied ginger or add a teaspoon of ground ginger to the dry ingredients for a similar flavor.

Cooking Equipment

Oven

Large Mixing Bowl

Baking Sheet

Parchment Paper

Wire Rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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