Crystallized Ginger Scones with Sake-Poached Asian Pears Recipe
Delight in these Crystallized Ginger Scones featuring zesty lemon and sweet crystallized ginger, paired perfectly with sake-poached Asian pears infused with vanilla and Chinese five spice. This recipe combines a tender, buttery scone with a fragrant, spiced pear topping and fresh whipped cream for an elegant and satisfying treat that’s perfect for brunch or dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Crystallized Ginger Scones
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1–1/2 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes
- 1–1/3 cups whole milk
- 1 tsp lemon extract
- 1/2 cup chopped crystallized ginger
- Fresh whipped cream, for serving
Sake Poached Pears
- 4 Asian pears
- 1–1/2 cups sake
- 3/4 cups granulated sugar
- 1 lemon, juiced
- 2 tsp vanilla extract
- 2 tsp ground Chinese five spice
- Coarse raw sugar
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone mat and set aside to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and incorporate using a pastry cutter to evenly distribute the zest.
- Cut in Butter: Add the cold butter cubes to the dry ingredients and blend using a pastry blender until the mixture looks shaggy with pea-sized butter pieces.
- Combine Wet Ingredients: In a small bowl or glass measuring cup, whisk together the whole milk and lemon extract to prepare the liquid mixture.
- Mix Dough: Gently fold the milk mixture and chopped crystallized ginger into the dry ingredients using a spatula, mixing just until combined. If the dough seems too dry, add additional milk 1 tablespoon at a time until it comes together.
- Shape and Freeze: Using a large cookie scoop, portion the dough onto the prepared baking sheet about 1 inch apart. Sprinkle each scone with coarse raw sugar and lightly press to flatten. Freeze the scones for 3-4 hours or overnight to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 425°F (220°C).
- Bake Scones: Transfer the frozen scones on the baking sheet to the oven and bake for 25-30 minutes or until golden brown. Remove and let cool on the baking sheet.
- Prepare Pears: While scones bake, peel, quarter, and core the Asian pears.
- Make Poaching Liquid: In a medium saucepan large enough to hold all pear pieces, combine the sake, sugar, lemon juice, vanilla extract, and Chinese five spice.
- Poach Pears: Bring the mixture to a boil over high heat, then reduce to a simmer. Add the pears and simmer, rotating them every 10 minutes to ensure even cooking and flavor absorption.
- Remove Pears: Take the pears out of the poaching liquid, allow excess liquid to drip off, and let them cool on a plate or tray. Slice if desired for serving.
- Reduce Sauce: Bring the poaching liquid back to a simmer and cook until it reduces by half, concentrating the flavors. Set aside to cool.
- Assemble Scone-Cakes: Slice each scone in half horizontally. Place the bottom half on a small plate, top with a quarter of a poached pear, drizzle with the cooled reduced sauce, add a dollop of fresh whipped cream, and finish by topping with the scone’s top half. Serve immediately for the best experience.
Notes
- Freezing the scones before baking is essential to achieve a tender, flaky texture.
- If whole milk is not available, 2% milk can be used but will alter the richness slightly.
- Adjust the amount of crystallized ginger according to your preference for spice intensity.
- Asian pears can be substituted with Bosc or Anjou pears, but the texture and sweetness will vary slightly.
- Poaching pears imparts delicate flavors, so use a quality sake for best results.
- Use fresh whipped cream rather than canned for optimal flavor and texture.
