Holiday Pear and Ginger Scones

RECIPE.TV Chef Catherine Fulvio bakes sumptuous scones at her Ballyknocken Cookery School in Ireland!  Impress your family and friends this holiday season with Catherine’s Pear & Ginger Scones recipe!

Holiday Pear and Ginger Scones

Makes about 17 depending on the size


  • 16 oz plain flour 
  • 2 tbsp superfine sugar, plus extra to decorate 
  • 2 heaped tsp baking powder 
  • Pinch of salt 
  • 3½ oz butter, at room temperature, diced 
  • 2 small pears, peeled and diced 
  • 1 tbsp crystallized ginger, chopped 
  • ½ tsp ground ginger
  • 9½ fl oz milk 
  • 1 egg, beaten
  • Flaked almonds, to decorate 


  • Preheat the oven to 220°C/fan 200°C/420°F/ fan390°F /gas 6. 
  • Sift all the dry ingredients into a bowl (or aerate by lifting and dropping the ingredients). Using your fingertips, rub in the butter until the mixture resembled fine breadcrumbs. Then add the pears, chopped and ground ginger. 
  • Make a well in the centre and pour in most of the milk, mix with one hand to form a soft dough, add all the milk if required.
  • Turn out onto a floured surface and knead lightly, roll out until it about 1 inch high.
  • Using a round scone cutter, cut the dough into circles. Gently reshape the leftover dough and cut out more scones.
  • Dip the top of the scones in the beaten egg and then sprinkle with flaked almonds. 
  • Place onto a lined baking tray.
  • Bake for about 15 to 18 minutes depending on the size until risen and golden on top.