Ingredients
Scale
- 2 3/4 cups all purpose flour
- 2 1/4 tsp baking powder
- 1 1/4 tsp ground cardamom (fresh is best!)
- 1/4 tsp of salt
- 3 tbsp dark brown sugar
- 1/2 cup unsalted butter, cold, cut into cubes
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp date syrup (or maple syrup)
- 2 tbsp heavy cream, plus additional to brush on
- 2 medium pears, diced into 1/2 inch cubes
Icing
- 2 tbsp date syrup (or maple syrup)
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, add flour, baking powder, cardamom, salt, and brown sugar. Whisk well. Add cold, cubed butter and use your hands or a pastry cutter to rub the butter into the dry ingredients. You wants a sandy texture. Add eggs, vanilla extract, date syrup and heavy cream. Bring the mixture together into a rough dough.
- Add in the cut pears and mix in. The dough should come together into a slightly dry and crumbly dough, that comes together into a dough ball if you squeeze a fistfull together. If it feels too dry add some additional heavy cream and if it’s too wet, add a few tablespoons of flour.
- Sprinkle the parchment-lined baking sheet with some flour and gather the dough into the center of the baking tray. Use your hands to mold the dough into a circle that is 1/2 inch thick. Use a knife to cut the dough into 6-8 triangles/wedges. Use a spatula to separate the scones so that there is a 1 inch gap between each scone. Brush lightly with heavy cream.
- Bake the scones for 12-14 minutes, or until the tops are golden brown. Cool scones on a rack.
- To make the icing, add date syrup and icing sugar to a bowl and mix well. Drizzle the icing onto the scones and let them set. Enjoy with a cup of tea or coffee!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
