Bake:8 mins at 400 degrees F + 5 minutes at 350 degrees F per batch
Freeze:Up to 2 months
Make-Ahead Ginger-Pear Scones
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, 1 tablespoon ginger, 1/2 teaspoon grated or 1/4 teaspoon ground nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pear. Make a well in the center of flour mixture; set aside.
In a medium bowl combine eggs and 2/3 cup whipping cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 7-inch square. Using a pizza cutter or sharp knife, cut each square into 16 squares.
Place scones 2 inches apart on a baking sheet. Brush with additional whipping cream. If desired, sprinkle with additional grated nutmeg and/or ginger. Bake for 8 to 12 minutes or until golden. Transfer to a wire rack; cool completely.
Place in a freezer bag or container; seal and freeze for up to 2 months. To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Place scones on a baking sheet. Bake for 5 to 6 minutes or until warm. Serve with Spiced Butter.
In a small bowl stir together sugar, ginger, nutmeg, and cinnamon. Stir in butter until combined. Cover and chill until ready to serve.