Cinnamon Toffee Pear Scones

I went looking for something to do with the pound and a half of pears I bought a few days ago. Obvious recipes for tarts or crostadas weren’t quite what I was looking for. In the end, I opted on scones. Cinnamon Toffee Pear Scones.

Cinnamon Toffee Pear Scones

Not super-sweet, but just sweet enough. I love the combination of cinnamon and pears, and the toffee just adds to the richness.

Cinnamon Toffee Pear Scones 2
As does the Amaretto glaze.

I wasn’t sure the flavor combination would work, but I had Jay try one soon out of the oven, and he thought they were delicious. Of course, he could be a little biased as he loves pears anyway.

Perfect with a cup of coffee or afternoon tea, Cinnamon Toffee Pear Scones are a tasty early-Autumn snack.

Cinnamon Toffee Pear Scones 3

Or breakfast.

Cinnamon Toffee Pear Scones

Yields 12-20

15 minPrep Time

14 minCook Time

29 minTotal Time

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  • 3 C flour
  • 1/4 C brown sugar, packed
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 C unsalted butter (1 stick), cut into cubes
  • 1 egg, lightly beaten
  • 3/4 C half & half
  • 1 tsp. vanilla
  • 2 ripe pears, diced (peeled, if desired)
  • 1/2 C toffee chips
  • 1/2 C powdered sugar, sifted
  • 1-2 Tbsp. Amaretto


  1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the butter, using either a pastry cutter/blender or your fingers to blend it until the mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.
  3. In a small bowl, whisk together the egg, half & half and vanilla extract. Pour all at once into the dry ingredients, and mix just until moistened. Fold in the diced pears and toffee chips, being careful not to overmix.
  4. Turn the dough out onto a well-floured surface (it will be very sticky), and knead 10-12 times. Pat the dough out to 1/2-inch thickness, and cut into desired shapes.
  5. Transfer to the prepared baking sheets (you may need a spatula for this), and bake for 12-15 minutes per batch. Allow to cool 5 minutes on the baking sheets before transferring to cool on wire racks.
  6. Once cooled, make the glaze by whisking 1 or 2 Tablespoons of Amaretto into 1/2 C of powdered sugar. Drizzle over top of the scones. Allow the glaze to harden a bit before serving.
Recipe Type: Bread, Scones

It’s been a long week and it’s not even close to being over. We’re going to Pipestone, Minnesota to walk in a 5K on Saturday, and on Sunday, there’s free admission to the Children’s Museum, so we’ll be spending a few hours there. And I have to start working on 5 dozen cupcakes for a couple jobs next week!

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