Chai Pear Scones Recipe: Cozy, Spiced, Tender, and So Simple

Meet your new favorite bake for cozy mornings: Chai Pear Scones. These scones are everything you want with a hot cup of tea or coffee—tender and flaky with buttery edges, a fragrant swirl of warm chai spices, and juicy pockets of ripe pear. They’re simple enough to pull together on a lazy weekend and special enough to share. In this recipe, I’ll guide you through every step—from infusing the cream with chai to getting that perfect golden crust—so you can count on bakery-quality scones at home.

Why These Chai Pear Scones Win Hearts

These scones hit that sweet spot between comforting and exciting. The chai spices bring warmth and depth—think cinnamon, cardamom, ginger, and a whisper of cloves—while fresh pears add gentle sweetness and moisture. The dough is unfussy, the method reliable, and the results are a beautiful balance of tender crumb and crisp top. They’re equally at home on a brunch table or as an afternoon pick-me-up, and they make your kitchen smell like a cozy café.

What You’ll Need for Chai Pear Scones

Yield: 8 large scones or 12 smaller ones

For the scones

• All-purpose flour (2 1/4 cups / about 280 g) – The structure and base of your scones; measured carefully for the right crumb.
• Baking powder (1 tablespoon) – Provides lift and ensures your scones bake up tall and fluffy.
• Kosher salt (1/2 teaspoon) – Balances sweetness and sharpens the spice and pear flavors.
• Granulated sugar (1/3 cup / about 65 g) – Sweetens the dough and helps with browning.
• Light brown sugar (2 tablespoons) – Adds moisture and a hint of caramel depth.
• Chai spice mix (about 2 teaspoons total): cinnamon (1 1/2 tsp), ground ginger (1/2 tsp), ground cardamom (1/2 tsp), ground cloves (1/8 tsp), pinch of nutmeg and black pepper – Warm, aromatic spice blend that defines the flavor.
• Cold unsalted butter (8 tablespoons / 113 g), diced – Creates flaky layers and tender texture when cut into the flour.
• Ripe but firm pears (about 1–2 medium; 1 1/2 cups finely diced) – Juicy bursts throughout; choose pears that hold their shape, like Bosc or Anjou.
• Lemon juice (1 teaspoon) – Keeps pears from browning and perks up the flavor.
• Heavy cream, for steeping (1 cup total; you will measure out 3/4 cup for the dough) – Adds richness; we’ll infuse it with chai for extra aroma.
• Chai tea (2 tea bags or 1 tablespoon loose-leaf) – Infuses the cream with tea notes to complement the spice.
• Large egg (1) – Binds the dough and adds tenderness.
• Vanilla extract (1 teaspoon) – Rounds out the flavor and complements the pears.
• Turbinado sugar (1–2 tablespoons) – Sprinkled on top for a crunchy, golden finish.

Optional Chai Glaze

• Confectioners’ sugar (3/4 cup / about 90 g) – Creates a smooth, sweet glaze.
• Reserved chai cream or milk (1–3 tablespoons) – Thins the glaze to your preferred drizzle consistency.
• Vanilla extract (1/4 teaspoon) – Adds a little extra aroma.
• Pinch of salt – Balances sweetness so the glaze tastes nuanced, not cloying.

Your Step-by-Step Path to Flaky Chai Pear Scones

1. Make chai-infused cream: In a small saucepan, heat 1 cup heavy cream over low heat until steaming but not boiling. Remove from heat, add the tea bags (or loose tea in a tea filter), cover, and steep 10–15 minutes. Squeeze out the bags, then cool the cream completely in the fridge. Tip: Chill it until cold; cold dairy helps keep the scones flaky.
2. Prep the pears: Core and finely dice the pears into small, pea-sized pieces. Toss with the lemon juice and set aside. Smaller pieces distribute better and prevent wet pockets.
3. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and the chai spice mix until evenly combined.
4. Cut in the butter: Add the cold, diced butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour until you have a mix of pea-sized pieces and sandy crumbs. Keep it cold—visible little butter bits create steam and layers in the oven.
5. Drain the pears if needed: If they’ve released any juices, blot them lightly with a paper towel. Gently toss the diced pears into the flour-butter mixture so each piece gets lightly coated. This helps them stay suspended in the dough rather than sinking.
6. Whisk the wet ingredients: In a separate bowl, whisk the egg and vanilla. Measure out 3/4 cup of the chilled chai cream (reserve the rest for brushing or glaze) and whisk it into the egg mixture.
7. Bring the dough together: Make a well in the dry ingredients and pour in the wet mixture. Using a spatula or your hands, fold gently until the dough is mostly combined and shaggy. Do not overmix—a few dry spots are okay. If it feels very dry, splash in another tablespoon of chai cream.
8. Shape and chill: Tip the dough onto a lightly floured surface and pat it into a thick, even disk about 7–8 inches across and 1 inch thick. If it’s sticky, dust very lightly with flour. Slide the disk onto a parchment-lined baking sheet and chill 15–20 minutes to firm up.
9. Preheat the oven: While the dough chills, heat your oven to 400°F (200°C). Position a rack in the center.
10. Cut and top: Using a sharp knife or bench scraper, cut the chilled disk into 8 wedges (or 12 smaller ones). Separate them slightly so hot air can circulate. Brush the tops with a little reserved chai cream and sprinkle generously with turbinado sugar for crunch.
11. Bake: Bake 18–22 minutes (slightly less for smaller scones), until the tops are golden and the edges are set. The bottoms should be deeply golden, and a toothpick in the center should come out mostly clean.
12. Cool and glaze (optional): Let the scones cool on the pan for 5 minutes, then transfer to a rack. For the glaze, whisk confectioners’ sugar with 1–2 tablespoons of the remaining chai cream (or milk), a touch of vanilla, and a pinch of salt until smooth and drizzly. Zigzag over the warm scones. Allow a few minutes to set.

Timing and Prep at a Glance

• Active prep time: 25–30 minutes
• Chilling time: 15–20 minutes (for best shape and flakiness)
• Baking time: 18–22 minutes
• Cooling and glazing: 10–15 minutes
• Total time: About 75 minutes

These scones are ready to enjoy once the glaze sets, but they’re lovely slightly warm, too. If you’re planning ahead, you can prepare and cut the dough, then refrigerate overnight or freeze and bake from frozen—fresh-baked scones on demand are a wonderful treat.

Pro Tips to Guarantee Tender Scones

• Keep everything cold. Cold butter + cold cream = flaky scones. If your kitchen is warm, chill the butter cubes and even the flour for 10 minutes before starting.
• Don’t overwork the dough. Mix just until the dough comes together. Overmixing develops gluten, which makes scones tough.
• Choose the right pears. Go for ripe but firm varieties like Bosc or Anjou. Too-soft pears add excess moisture and can make the scones spread.
• Size matters. Dice pears small. Larger chunks can create pockets of moisture and uneven baking.
• Nail the spice level. Love a bolder chai? Add an extra pinch of cardamom or ginger. Prefer mild? Reduce cloves and pepper slightly.
• Measure flour thoughtfully. If not weighing, fluff the flour, spoon into the cup, and level. Too much flour equals dry scones.
• Use a sharp knife to cut. Clean cuts help the scones rise higher in the oven.
• For a crisper top, skip the glaze. Brush with cream and sprinkle turbinado sugar only. For a softer, sweeter finish, add the glaze.
• Make ahead and freeze. Freeze unbaked wedges on a tray, then store in a bag. Bake from frozen at 400°F (200°C) and add 2–4 minutes to the baking time.
• Altitude adjustment. At high altitude, reduce baking powder to 2–2 1/2 teaspoons and watch the bake time a few minutes earlier.

Nutrition at a Glance

Approximate per serving for 8 scones, with glaze (values will vary by exact ingredients and size):

Note: Skipping the glaze reduces calories and sugar slightly.

Common Questions, Answered

Can I substitute the pears or use canned fruit?

Fresh, firm pears are best for texture, but apples work beautifully, too. If using canned pears, drain and pat very dry, then dice small. Excess moisture from canned fruit can cause spreading, so keep the dough cold and consider adding an extra tablespoon of flour if it feels overly soft.

What if I don’t have heavy cream?

You can use full-fat buttermilk for a tangy twist. Start with 3/4 cup; the dough may be slightly softer, so handle gently. Milk will work in a pinch, but the scones will be less rich. If you skip steeping the cream with tea, add an extra 1/2 teaspoon of chai spice to the dry mix to boost flavor.

How should I store and reheat leftovers?

Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. To revive, warm in a 325°F (165°C) oven for 8–10 minutes. You can also freeze baked, cooled scones for up to 2 months; thaw at room temperature and reheat to crisp the edges.

A Warm Send-Off

There’s something special about a bake that perfumes the whole kitchen and invites everyone to linger at the table a little longer. These Chai Pear Scones do just that—simple ingredients, gently spiced, and thoughtfully made. I hope you enjoy the process as much as the first bite, and that you’ll share them with someone who needs a cozy moment. When the kettle’s on and the scones are warm, you’ve already made the day better.