Pear & Fig Scones
Serves: 18
  • 3 cups plus 1 tablespoon all-purpose flour, divided
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ⅛ teaspoon Chinese five-spice powder
  • ¾ cup cold unsalted butter, cubed
  • ¾ cup plus 2 tablespoons cold heavy whipping cream, divided
  • ½ cup diced peeled Anjou pears
  • ½ cup dried Mission figs, diced
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl whisk together 3 cups flour, sugar, baking powder, salt, ginger, and five-spice powder. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add ¾ cup cold cream, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a ¼-inch thickness. Cut dough into 4 equal pieces.
  3. In a small bowl, stir together pears and remaining 1 tablespoon flour.
  4. Scatter pears and figs evenly over 3 dough pieces. Stack dough pieces on top of each other. Top with remaining piece of dough. Using a rolling pin, roll out dough stack to a ½-inch thickness. Using a 2¼-inch round cutter, cut 18 scones from dough, rerolling scraps as necessary. Brush top of scones with remaining 2 tablespoons cold cream.
  5. Bake until a wooden pick inserted in centers comes out clean, 15 to 18 minutes. Serve warm or at room temperature.
Recipe by TeaTime Magazine at