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Roasted Pear and Vanilla Bean Scones with Salty Honey Glaze


Roasted Pear and Vanilla Bean Scones with Salty Honey Glaze




  • 6 large, firmish pears, peeled, cored, and diced (800g chopped pear)
  • 600g all-purpose flour
  • 5 tsp baking powder
  • Pinch of salt
  • 160g unsalted butter, diced into small cubes and frozen for 15 minutes
  • 1 tsp vanilla bean paste
  • 210g whole milk, divided, plus a little extra if required (see notes)

Honey Glaze

  • 150g honey (I used a raw clover honey)
  • Flaky Sea Salt to finish



  1. Preheat the oven to 400°f / 200°c. Line a baking sheet with parchment paper. Spread the diced pear evenly over the lined sheet. Roast the pear for 20 to 25 minutes, stirring occasionally, until the pear feels dry and is beginning to turn golden brown in places. Remove from the oven and allow to cool. Leave the oven on.
  2. In a large bowl, sift together the flour, baking powder and salt. Add the butter and rub in using your fingertips until it is mainly combined, with a few lumps remaining. Mix the vanilla bean paste into the milk. Add about half of the milk into the dry ingredients, mixing with a spatula or your hands until combined. Add the cooled pear chunks to the bowl, and toss well with your hands to ensure they are evenly dispersed through the mixture.
  3. Add the remainder of the milk, and mix gently with your hands until incorporated, taking care to not crush too much of the pear chunks. You want the dough to be cohesive with no dry parts. Add extra milk a teaspoon at a time if needed, and mix to combine.
  4. Line the baking sheet used for the pears with a fresh piece of parchment paper. Turn the dough out onto a lightly floured surface, and flatten into a rectangle using your hands. Using a sharp knife or bench scraper, cut the dough into 8 pieces. Dust the bottoms of the scones lightly with flour and arrange evenly on the prepared baking sheet.
  5. Bake the scones for 20-25 minutes, until they are golden brown on the bottoms and lightly golden brown on top. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack. While the scones are cooling on the rack, prepare the honey glaze.


  1. Place the honey in a small saucepan and place over medium heat. Heat, swirling the pan occasionally, until it starts to bubble. Once the honey is boiling, boil for one minute, then remove from the heat and allow to stand in the saucepan for 20 minutes to cool and thicken.
  2. Using a pastry brush, brush the cooled honey thickly onto the top of the scones. Finish with flaky sea salt. Best eaten the day they are made, but leftovers can be stored in an airtight container and reheated in the microwave before eating.