Pear & Almond Scones – A Buttery Treat with a Delicate Crunch
Tender, buttery, and lightly sweet, these pear and almond scones are perfect for cozy mornings or elegant afternoon tea. Juicy pears add a natural sweetness, while almonds bring a nutty crunch that makes every bite irresistible.
Scones have long been a beloved treat in British tea culture—served warm with clotted cream, jam, or simply enjoyed on their own. This version brings a fresh twist with ripe pears and toasty almonds, making them feel both homey and a little indulgent.
The pears melt into the dough as they bake, creating pockets of juicy sweetness, while the almonds add texture and depth. These scones are perfect for fall and winter, when pears are at their peak, but they’re just as delightful any time you want a baked good that feels comforting yet a little special.
Whether enjoyed at breakfast with coffee or served as a centerpiece for brunch, these pear and almond scones will win over anyone who takes a bite.
Why You’ll Love This Recipe
- Moist & Tender – juicy pears keep the scones from drying out.
- Nutty Crunch – almonds add flavor and texture to balance the soft dough.
- Simple Ingredients – pantry staples with just a few fresh add-ins.
- Versatile – serve warm, freeze for later, or glaze for extra sweetness.
Pear & Almond Scones
Ingredients
- Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar plus 1 tbsp for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cubed
- 1 medium ripe pear peeled, cored, and finely diced
- ⅓ cup sliced almonds plus extra for topping
- ½ cup heavy cream plus 2 tbsp for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Optional Glaze
- ½ cup powdered sugar
- 1 –2 tablespoons milk or cream
- ¼ teaspoon almond extract optional, for flavor boost
Instructions
- Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in the butter – Add cold butter cubes and cut into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add pears & almonds – Gently fold in diced pear and sliced almonds.
- Prepare wet mixture – In a small bowl, whisk together cream, egg, and vanilla. Pour into the flour mixture.
- Bring dough together – Stir just until the dough comes together (do not overmix—it should be slightly sticky).
- Shape the scones – Turn the dough out onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
- Bake – Place scones on the prepared sheet, brush tops with cream, sprinkle with sugar, and add a few extra almonds. Bake 18–22 minutes, until golden brown and fragrant.
- Optional glaze – Whisk glaze ingredients until smooth and drizzle over cooled scones.
Pro Tips & Variations
- Use firm, ripe pears – Overripe pears can make the dough too wet.
- Chill before baking – For extra flaky scones, refrigerate shaped dough for 15 minutes before baking.
- Make it ahead – Freeze unbaked wedges and bake straight from frozen (just add 3–4 minutes to baking time).
- Flavor swaps – Try hazelnuts instead of almonds, or add dried cranberries for a festive twist.
Serving Suggestions
- Serve warm with butter, honey, or clotted cream.
- Pair with a cup of chai tea or coffee for a cozy breakfast.
- Dress them up with the glaze for a brunch or holiday table centerpiece.
Frequently Asked Questions
Can I make these scones dairy-free?
Yes—use plant-based butter, almond milk, and dairy-free yogurt in place of cream.
Can I store leftovers?
Keep in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months. Reheat in the oven for best texture.
Do I need to peel the pear?
Peeling gives a smoother texture, but you can leave the skin on for extra fiber and a rustic look.