Flavored with brown sugar and a hint of warming spice, these blackberry-pear cream scones are a perfect transitional breakfast. Flaky and tender, the scones give us the chance to savor summer berries for a few more weeks as we usher in fall.
Tender pear slices and juicy blackberries are nestled into each golden scone for a scrumptious bite. Add a drizzle of brown sugar glaze and serve with a side of hot coffee for a sublime breakfast treat.
Blackberry-Pear Cream Scones
- 1 cup fresh blackberries
- 3 cups flour
- 1 Tbsp aluminum-free baking powder*
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/8 tsp cardamom
- generous pinch of nutmeg
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 cup peeled and diced pears
- 1 Tbsp cold heavy cream
- 1 Tbsp unsalted butter, melted
- 2 Tbsp light brown sugar
- 1/2 cup powdered sugar, sifted
- 1/8 tsp salt
- generous pinch of cinnamon
- 1 Tbsp plus 1 tsp milk
- Line a rimmed baking sheet with parchment paper and arrange blackberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, cinnamon, cardamom, nutmeg, and sugars in a medium bowl.
- Combine vanilla extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add blackberries and pears and gently fold in just until a shaggy dough forms - if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them and brush scones with cream. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
- For the glaze, whisk together melted butter, brown sugar, powdered sugar, salt, cinnamon, and milk in a small bowl. Drizzle glaze over scones and let set before serving.
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.