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pear chair scones
Alissa Marie Wellness

Pear Chai Scones

Warm, spiced scones filled with caramelized pear and cozy chai spices, finished with a light vanilla glaze. Tender on the inside, lightly crisp on the edges, and not overly sweet. Perfect with coffee or tea and great for slow mornings.
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Prep Time 20 minutes
Cook Time 22 minutes
Chill Time 15 minutes
Total Time 57 minutes
Servings: 8
Course: Breakfast
Calories: 255
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (or 1 cup oat flour + 1 cup almond flour for gluten-free)
  • 1/4 cup monk fruit sweetener
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp chai spice blend (1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/8 tsp cloves, pinch black pepper)
Wet Ingredients
  • 1/2 cup cold unsalted butter cubed (grass-fed if possible)
  • 1/2 cup cold kefir
  • 1 tsp vanilla extract
  • 1 cup roasted pear diced and cooled
Topping (Before Baking)
  • 1–2 tbsp kefir
  • 1 tbsp monk fruit sweetener
  • Pinch of cinnamon
Vanilla Glaze
  • 1/4 cup powdered monk fruit
  • 2–3 tsp milk or kefir
  • 1 tsp vanilla extract

Method
 

Roast the pears
  1. Dice 1–2 pears and toss with a small drizzle of monk fruit syrup or maple syrup. Roast at 400°F for 15–20 minutes until soft and caramelized. Let cool completely.
Mix dry ingredients
  1. In a large bowl, whisk together flour, monk fruit, baking powder, baking soda, salt, and chai spices.
Cut in the butter
  1. Add cold cubed butter and cut it into the flour until pea-sized pieces form.
Mix wet ingredients
  1. Stir kefir and vanilla together.
Combine
  1. Pour wet ingredients into dry and stir just until crumbly. Gently fold in cooled roasted pears.
Shape and chill
  1. Press dough into a 1-inch thick disc, cut into 8 wedges, transfer to a lined baking sheet, and chill 15 minutes.
Top and bake
  1. Brush with kefir, sprinkle monk fruit and cinnamon. Bake at 400°F for 20–22 minutes until golden.
Glaze
  1. Cool 10 minutes. Whisk glaze ingredients and drizzle lightly over scones.

Notes

Cooking Notes

  • Keep butter and kefir cold for best texture
  • Don’t overmix the dough
  • Pears must be fully cooled before folding in and cooled
    Nutrient Amount
    Calories 255 kcal
    Protein 5 g
    Carbs 30g
    Fat 14 g
    Fiber 3 g