Ginger Pear Scones

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Last Updated on April 23, 2020 by Chef Mireille

Ginger Pear Scones

These scones with two types of ginger are so flavorful. Learn how to make perfect scones loaded with flavor!

Ginger Pear Scones with Mango Spread

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

What is the difference between a scone and a biscuit?

For Brits, a biscuit is basically a cookie. Many UK or 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 really is 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 to the Brits! They often complain that a proper scone could never be had in the US.

These Ginger Pear Scones are kind of half way 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

Biscuit Method

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

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However, traditional scones using the biscuit method, which involves cutting cold butter into flour until it is the size of small peas to produce a flaky scone. This 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. In this method, butter is still cut into the flour, but instead of chopped cold butter, frozen grated butter is used.

Scones LR 1

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.

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.

Ginger Lover Scones

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.

Baking Scones

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.

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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

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

Serving Scones

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

Here are some condiments you might want to serve with your scones.

Scone Condiment Recipes

Ginger Pear Scones with Mango Spread
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5 from 2 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 mins
Cook Time40 mins
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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About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions


  1. Mina Joshi

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

  2. Mayuri Patel

    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.


    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.

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