Ginger Pear Scones

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Last Updated on May 11, 2022 by Britt Ervin

These Ginger Pear Scones are loaded with two types of ginger are so flavorful. Learn how to make perfect scones loaded with flavor, ready for a Mother’s Day treat or anytime snack!

Ginger Pear Scones with Mango Spread in a dish on the side.

Are you a ginger lover? I used to hate it as a child because my Mom loved it so much, she definitely went overboard and put huge amounts in just about everything.

I have grown to love the flavor of ginger when used in normal quantities. In these Ginger Pear Scones, although I have used two types of ginger, the flavor is still not overpowering. I am sure you will love the subtle ginger notes in these scones.

What is the difference between a scone and a biscuit?

Scones and biscuits have very different meanings to those of us in the US and those from the UK or other British colonized countries.

For Brits, a biscuit is basically a cookie. Many UK, Aussie’s, or others from UK colonized countries have often commented either on my recipes or ones I see from others, that our biscuits should really be called scones.

It is more about how names change in different countries. There is no right or wrong nomenclature. It just changes from country to country.

They don’t understand why things like Southern Buttermilk Biscuits aren’t called scones.

Even what we call scones are quite different. Our scones are usually sweeter and richer, made with eggs and more sugar. UK scones are never made with eggs and aren’t as sweet or rich, as they are meant to be a vehicle for clotted cream, jam, and curd-like these Scottish Scones.

So the American biscuit is closer to the UK scone, adapted over time. Our scones are too rich for the Brits! They often complain that a proper scone could never be had in the US.

These Ginger Pear Scones are kind of halfway in between. Without eggs, they are not quite as rich as most American scones. However, they are still a little more sweet and moist than British-style scones.

Scones LR 2

What is the Biscuit Method?

In fact, some American-style scones recipes are written more like a muffin recipe: Mix dry ingredients and then wet ingredients. Combine and mix.

However, traditional scones use the biscuit method, which involves cutting cold butter into the flour until it is the size of small peas to produce a flaky scone. Which is usually how British-style scones are made.

Then there is an adapted biscuit method which produces a soft tender scone, yet not cake-like as would result if using the muffin method. In this US meets UK version, I used this adapted method. I still cut the butter into the flour but used frozen grated butter instead of chopped cold butter.

Scones LR 1

The Ingredients

For these scones, you will need:

  • all-purpose flour
  • baking powder
  • salt
  • ground cardamom
  • sugar
  • butter
  • fresh ginger
  • crystalized ginger
  • pear
  • buttermilk

How to Make Ginger Pear Scones

  • Preheat the oven to 400 F. Spray a scone pan with non stick spray.
  • In a large bowl combine flour, baking powder, salt, cardamom, and 1/3 cup of sugar. Stir to combine.
  • Cut the grated butter into the bowl of flour. It is important to add the butter into the flour cold so that it creates flakey scones. Doing this prevents the butter from mixing too much with the other ingredients and allows it to melt in the oven, creating a more flakey dough in the absence of the butter pieces.
  • When the butter is well coated with flour, add fresh ginger, crystallized ginger, and pear.
  • Add buttermilk and mix until just combined.
  • Transfer dough to the six cavities of the scone pan.
  • Brush the top of the scones with the remaining tablespoon of buttermilk. Sprinkle the remaining teaspoon of sugar on top.
  • Bake for 30 to 40 minutes until golden and crusty.

The first time I made these, I only had to bake them for 30 minutes but back then I had a different oven. This time, they took 40 minutes to bake with that nice golden crust.

Know your oven and start checking the scones at 30 minutes, if your oven is one that runs a bit hotter.

making LR 4 new

Recipe Tips and Variations

The colder the butter the better. So be sure to put a stick of butter in the freezer before you go to bed if you want to make these delicious scones in the morning.

Although I baked these scones in a scone pan, you don’t need the pan to make these delicious scones. You can also just layout batter on a work surface and use a biscuit cutter, cut out scones, and then bake on a cookie sheet like I did when making these Herb Oat Scones.

If you want a flakier scone, you can definitely adapt the recipe and use the more traditional biscuit method. However, you might need a smidge more buttermilk if you use this method.

A cool tip to help your scones cook evenly: I suggest adding a small amount of water to the pan. This helps to “Steam-Fry” the scones while in the oven. As the steam heats up and evaporates it helps to cook the scone all the way through.

Store cooled scones in a sealed container, and keep at room temperature for up to 5 days. They can even be frozen: Wrap the cooled scones individually in plastic wrap and store all together in a plastic zipper bag. Keep in the freezer for up to 3 months.

What to Serve with Scones

Traditionally, scones are served with clotted cream, bitter orange marmalade, or lemon curd in the UK. However, in modern presentations, any variety of jams spreads, and curds can accompany Ginger Pear Scones.

Here are some of my favorite scone condiment recipes you might want to try:

If you liked this Ginger Pear Scone recipe, check out these other recipes too!

Ginger Pear Scones with Mango Spread
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5 from 3 votes

Ginger Pear Scones

Ginger Pear Scones with both fresh ginger and crystallized ginger make a great scone for brunch or tea time.
Prep Time20 minutes
Cook Time40 minutes
Course: Breakfast
Cuisine: Continental
Servings: 6 scones
Calories: 368kcal


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cardamom
  • 1/3 cup sugar plus 1 teaspoon
  • ½ cup frozen butter grated
  • 1 ½ tablespoons grated ginger
  • 1 tablespoon chopped crystallized ginger
  • 1 pear peeled and grated
  • ½ cup buttermilk plus 1 tablespoon


  • Preheat oven to 400 F. Spray a scone pan with non stick spray.
  • In a large bowl, combine flour, baking powder, salt, cardamom and 1/3 cup sugar. Stir to combine.
  • Add butter to the bowl.
  • Using a pastry butter, cut the butter into the flour until the butter is well coated with the flour.
  • Add fresh ginger, crystallized ginger and pear.
  • Add buttermilk and mix until just combined.
  • Transfer dough to 6 cavities of the scone pan.
  • Brush the top of the scones with the remaining tablespoon of buttermilk. Sprinkle the remaining teaspoon of sugar on top.
    Ginger Pear Scones
  • Bake for 40 minutes until golden and crusty.


Fill in the empty cavities in the scone pan with a little water to ensure even cooking.


Calories: 368kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 256mg | Potassium: 248mg | Fiber: 2g | Sugar: 16g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!



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Reader Interactions


  1. I love ginger biscuits so would love these scones. I love the scone pan – so cool to have perfectly shaped scones.

  2. 5 stars
    I several times tasted the Brit scones and made some at home too. However haven’t tasted the American Biscuit. An informative post on the difference. I love ginger pear cake so am sure scones too would taste equally good.

  3. 5 stars
    O my! Gosh! better be a Brit!! Looks absolutely delicious. I want some scone now! Better go an check if there are pears in the nearby shop. Iwill not be able to rest till I have these.

  4. 5 stars
    We didn’t have some of the ingredients, but they came out very good! Our daughter loves them. The writing was informative, too.

5 from 3 votes

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