1-First, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom in a large bowl. This dry mix forms the base and infuses the scones with that signature chai warmth.

2-Next, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces, which is crucial for achieving a light, layered texture.

3-Then, gently fold in the diced pear until it’s evenly coated, adding moisture and a fresh fruit element. In a separate bowl, whisk the vanilla extract and cold buttermilk together before gradually adding it to the flour mixture. Stir just until a rough, shaggy dough forms don’t overmix to keep the scones tender. Afterward, turn the dough onto a floured surface, knead it gently 4-5 times, and shape it into a 7-inch diameter circle.

4-Now, cut the circle into 8 equal triangular wedges and arrange them 2 inches apart on a parchment-lined baking sheet. Freeze the wedges for 30 minutes to help maintain their shape and create flaky layers. Preheat your oven to 400°F (200°C), brush the scones with heavy cream, and bake for 15-20 minutes until they turn golden brown and flaky.

5-Once baked, transfer the scones to a wire rack to cool. For the glaze, whisk confectioners’ sugar, ground cinnamon, and heavy cream until smooth, then drizzle it over the cooled scones. This step adds a sweet finish that ties everything together. Preparation takes about 45 minutes, baking is 15-20 minutes, and with chilling, the total time is around 1 hour 5 minutes, yielding 8 large scones.