Gingered Pear and Cranberry Sourdough Scones with Brown Sugar Glaze

These scones are hearty and flavorful, with a slight sourdough tang and great flavor from juicy pear, candied ginger and fresh tart cranberries.


two sourdough scones on plate with brown butter glaze
I was really excited to see how my sourdough starter would work with scones for this month’s Sourdough Surprises challenge! Scones are either a big hit or an epic miss, and it all depends on the texture of the scone itself. So I was really curious to see how a starter would hold up in it. And to be honest, I had to try this recipe three times before I finally liked it. The initial results were entirely too dense and bready, and I didn’t like that the original recipe called for the toppings on the top only. I felt that they were really plain. So I did some adjustments – added a tiny bit more brown sugar, incorporated lots more toppings, and added a brown sugar glaze on top. Now they were really special, and delicious. And while they are still more “bread” than your typical scone, I love the slight sourdough tang that shines through. They are definitely delicious! 🙂
sourdough scone with fresh cranberries and brown butter glaze on white plate

Love Scones? Try these:

  • Apple Cheddar Bacon Scones – These tender flaky scones boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely addition to any tea, breakfast, or dinner table.
  • Earl Grey Lavender Scones – These scones are perfect for a fancy tea party.
  • Fresh Cranberry and Candied Ginger Scones – The juicy cranberries and spicy candied ginger are not only wonderfully seasonal, but they pair perfectly together.


Gingered Pear and Cranberry Sourdough Scones with Brown Sugar Glaze

Gingered Pear and Cranberry Sourdough Scones with Brown Sugar Glaze

Yield: 12 Sevings
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes

These sourdough scones are hearty and flavorful, with a slight sourdough tang and great flavor from juicy pear, candied ginger and fresh tart cranberries.


Gingered Pear and Cranberry Sourdough Scones:

  • 50 grams flour
  • 130 grams whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 5/8 tsp salt
  • 75 grams brown sugar
  • 1 stick unsalted butter, cut into chunks and very cold
  • 40 grams rolled oats
  • 50 grams half and half or heavy cream
  • 244 grams 100% hydration sourdough starter
  • 1 cup chopped cranberries
  • 1/4 cup crystallized ginger, chopped
  • 1 bartlett pear, chopped
  • 1 TBSP butter

Brown Sugar Glaze

  • 2 TBSP milk
  • 1/4 cup  packed brown sugar
  • 1/4 tsp vanilla extract
  • 1/4 - 1/2 cup powdered sugar


Gingered Pear and Cranberry Sourdough Scones:

  1. Line an 8 inch cake pan with plastic wrap.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, salt and brown sugar.
  3. Cut the cold butter into the flour mixture until it resembles course sand (you can use your fingers or a fork).
  4. Toss the oats, cranberries, crystallized ginger and the pears into the flour mixture and toss to combine.
  5. Pour the starter and the cream (or half and half) into the bowl and carefully mix with your hands until just barely incorporated.
  6. Press the dough into the cake pan and cover with plastic wrap.
  7. Place in the freezer overnight, or for at least 4 hours.
  8. In the morning, place a piece of parchment paper on a baking sheet and turn the dough out onto it.
  9. Preheat your oven to 400F.
  10. Let your dough stand for 15 minutes and then using a sturdy knife, cut your dough into 8 wedges.
  11. Let the dough stand for another 15 minutes, and then brush the tops with a bit of cream on top.
  12. Bake for 30 minutes, or until the scones are set and lightly browned.
  13. Allow to cool slightly while you mix the glaze.

Brown Sugar Glaze:

  1. In a microwave safe cup, heat the milk and butter for 30 seconds.
  2. Stir, stir, stir, until the butter is completely melted.
  3. Stir in the brown sugar and vanilla and stir until the sugar melts.
  4. Whisk in the powdered sugar, starting with 1/4 cup and gradually increasing the amount until you get the desired consistency.
  5. Drizzle over the scones, and Enjoy!!!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 260 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 27mg Sodium: 251mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 4g


  • Reply
    Jessica Kuligowski
    November 20, 2012 at 11:29 AM

    These would be perfect for a Thanksgiving morning breakfast! They look yummy 🙂

  • Reply
    Robyn Fuoco
    November 20, 2012 at 3:17 PM

    Yummmmm, these look amazing, a real Autumn treat. I love the combo of pear, ginger and cranberry!

  • Reply
    Megan @ Cooking Whims
    November 20, 2012 at 4:24 PM

    These sound amazing!

  • Reply
    shelley c.
    November 20, 2012 at 5:23 PM

    Oh, wow – great tweaks – your final scones look amazingly delicious and flavorful. I love it!!!

  • Reply
    November 20, 2012 at 5:40 PM

    Oh my gosh Jenni, these are gorgeous! I love the glaze on top, it looks so decadent. I also felt that these needed more stuff inside the scone, rather than just on top. 🙂

  • Reply
    November 21, 2012 at 1:21 AM

    These are lovely Jenni! You know, I never think of putting a glaze on scones and I really should. Especially one with brown sugar, it must taste fantastic!

  • Reply
    November 23, 2012 at 11:55 PM

    Mmmmm, I love the sound of that glaze and ginger/pear/cranberry is a winning combination. They look delicious! I messed my scones up, so I haven't posted this month, but I'm hoping to try again at some point … probably with a glaze, now I've seen your post. 🙂

  • Reply
    Created by Hannah Grunzke
    November 24, 2012 at 12:46 AM

    I hope you don't mind! I've nominated you for a Liebster Award. Here's the link to my post for info:http://daringbakerduluth.blogspot.com/2012/11/liebster-award.html

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