Holiday Pear and Ginger Scones

Catherine Fulvio, A Taste of Ireland


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!
Servings 17 people


  • 16 oz plain flour
  • 2 tbsp superfine sugar plus extra to decorate
  • 2 tsp baking powder
  • 1 pinch salt
  • 3 1/2 oz butter room temperature, diced
  • 2 small pears peeled and diced
  • 1 tbsp crystallized ginger chopped
  • 1/2 tsp ground ginger
  • 9 1/2 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.