Ginger Pear Scones

Scones and biscuits have very different meanings to those of us in the US and those from the UK or other British colonized countries.

For Brits, a biscuit is basically a cookie. Many UK or Aussie’s or others from UK colonized countries have often commented either on my recipes or ones I see from others that our biscuits should really be called scones.

It really is about how names change in different countries. There is no right or wrong nomenclature. It just changes from country to country.

They don’t understand why things like Southern Buttermilk Biscuits aren’t called scones.

Even what we call scones are quite different. Our scones are usually sweeter and richer, made with eggs and more sugar. UK scones are never made with eggs and aren’t as sweet or rich, as they are meant to be a vehicle for clotted cream, jam and curd like these Scottish Scones.

So the American biscuit is closer to the UK scone, adapted over time. Our scones are too rich to the Brits! They often complain that a proper scone could never be had in the US.

These Ginger Pear Scones are kind of half way in between. Without eggs, they are not quite as rich as most American scones. However, they are still a little more sweet and moist than British style scones.

In fact, in some American style scones recipes they are written more like a muffin recipe. Mix dry ingredient and then wet ingredients. Combine and mix.

However, traditional scones using the biscuit method, which involves cutting cold butter into flour until it is the size of small peas to produce a flaky scone. This is usually how British style scones are made.

Then there is an adapted biscuit method which produces a soft tender scone, yet not cake like as would result if using the muffin method. In this US meets UK version, I used this adapted method. In this method, butter is still cut into the flour, but instead of chopped cold butter, frozen grated butter is used.

So be sure to put a stick of butter in the freezer before you go to bed if you want to make these delicious scones in the morning.

If you want a flakier scone, you can definitely adapt the recipe and use the more traditional biscuit method. However, you might need a smidge more buttermilk if you use this method.

Are you a ginger lover? I used to hate it as a child because my Mom loved it so much, she definitely went overboard and put huge amounts in just about everything.

I have grown to love the flavor of ginger, when used in normal quantities. In these Ginger Pear Scones, although I have used two types of ginger, the flavor is still not overpowering. I am sure you will love the subtle ginger notes in these scones.

The first time I made these, I only had to bake them for 30 minutes but back then I had a different oven. This time, they took 40 minutes to bake with that nice golden crust.

Know your oven and start checking the scones at 30 minutes, if your oven is one that runs a bit hotter.

Although I baked these scones in a scone pan, you don’t need the pan to make these delicious scones. You can also just lay out batter on a work surface and using a biscuit cutter, cut out scones and then bake on a cookie sheet like I did when making these Herb Oat Scones.

Scones are traditionally served with clotted cream, bitter orange marmalade and lemon curd in the UK. However, in modern presentations, any variety of jams, spreads and curds can accompany Ginger Pear Scones.

Here are some condiments you might want to serve with your scones.

• Apricot Lavender Curd
• Strawberry Rose Red Pepper Jam
• Wild Strawberry Gooseberry Jam
• Banana Jam
• Blueberry Lavender Chia Jam
• Pumpkin Jam

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